Chestnut, leek and mushroom tartlets
Method
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Preheat the oven to 200C/400F/Gas 6.
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Roll out the pastry on a lightly floured board. Use to line either four individual 10cm/4in loose bottomed flan rings or one 20cm/8in large one. Do not trim the excess pastry yet. Prick the base all over and leave to rest in the fridge for 30 minutes. Bake blind for 15-20 minutes until the pastry is cooked, then trim off the excess.
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Cook the rice in boiling water until the grains split (about 30-40 minutes). Drain and allow to cool.
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Heat the olive oil and margarine in a frying pan and gently fry the leeks for about five minutes until soft.
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Add the mushrooms and fry for a further five minutes, then stir in the chestnuts, rosemary, sage and cooked wild rice and season well with salt and freshly ground black pepper.
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Add the soy sauce and cook for a further two minutes.Spoon the filling into the pastry case(s) and return to the oven to bake for 5-10 minutes, until warmed through.
Ingredients
- 225g/8oz ready-made puff pastry (thawed if frozen)
- 55g/2oz wild rice
- 2 tbsp olive oil
- 15g/½oz vegan margarine
- 370g/13oz leeks, finely chopped
- 110g/4oz oyster mushrooms, sliced
- 200g/7oz packed cooked and peeled chestnuts, chopped
- 2 sprigs fresh rosemary, leaves only, chopped
- 1 tbsp fresh sage, finely chopped
- salt and freshly ground black pepper
- 1-2 tbsp soy sauce
Shopping List
Chestnut, leek and mushroom tartlets
Fruit and vegetables
Tins, packets and jars
Cooking ingredients
Dairy, eggs and chilled