Douillion of cep, chestnut and parsnips

Yield: 4 servings

Measure Ingredient
150 grams Brown long grain rice; cooked
25 grams Butter
2 \N Shallots; chopped
1 \N Garlic clove; crushed
1 \N Leek; finely chopped
150 grams Fresh ceps
100 grams Parsnips; peeled and grated
1 tablespoon Fresh thyme; chopped
4 \N Basil leaves; chopped
150 grams Fresh white breadcrumbs
50 grams Chestnuts; chopped
100 grams Vegetarian Cheddar cheese; grated
2 \N Eggs; beaten
450 grams Prepared puff pastry
1 pinch Nutmeg
150 grams Button onions or shallots
75 grams Chestnuts; prepared
75 millilitres Madeira
300 millilitres Vegetable stock
50 grams Butter; unsalted
1 tablespoon Brown sugar
100 millilitres White wine
50 grams Redcurrants; stalks removed
3 tablespoons Vegetable oil


In a separate pan heat the butter, shallots and garlic and cook for 5 minutes over a low heat until softened. Raise the heat and add the ceps, parsnips and herbs. Saute for 5-7 minutes until golden brown. Remove from the heat and leave to cool.

In a clean bowl, combine the vegetables, rice, breadcrumbs, cheese, eggs and chestnuts. Season to taste and add a pinch of nutmeg. On a lightly floured surface, roll out the pastry to a rectangle about 3mm thick. Trim to 45cmx30cm and cut into six squares, each measuring about 15cm square.

Place a ball of the rice mixture in the centre of each pastry square and brush the remaining area with a little beaten egg.

Carefully fold the four corner points of the pastry into the centre and seal the edges. Roll out the pastry trimmings and top each parcel with pastry leaves or a simple circle to enclose the inner filling.

Brush the exterior of each parcel with beaten egg and leave in the fridge until ready to bake. Bake for 15-20 minutes until golden. For the garnish, heat the oil until hot, add the onions and colour until brown, add the chestnuts and sugar and caramelise together. Pour in the wine and Madeira and bring to the boil.

Add the vegetable stock and reduce the heat, simmer until the onions and chestnuts are cooked, finish with the butter. Add the redcurrants, adjust seasoning and cordon around the baked douillion.

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