Portobello mushroom, artichoke and chestnut parcels
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 175 gram lon grain brown rice; cooked and cooled | |
| 30 | grams | Butter |
| 2 | Shallots; finely chopped | |
| 1 | Clove garlic; crushed | |
| 60 | grams | Savoy cabbage; shredded |
| 200 | grams | Portobello mushrooms; thinly sliced |
| 150 | grams | Breadcrumbs |
| 90 | grams | Chestnuts; coarsely chopped |
| 1 | tablespoon | Thyme |
| 100 | grams | Cheddar cheese; grated |
| 175 | grams | Jerusalem artichokes; peeled and grated |
| 4 | Basil leaves | |
| 2 | Eggs; beaten | |
| 450 | grams | Puff pastry |
| 1 | pinch | Nutmeg |
| Salt and pepper | ||
| Oil for frying | ||
Directions
Preheat oven to 400C.
Fry the garlic in the oil. Add the shallots and sweat down for 2 minutes.
Add the Portobello mushrooms. Cook for 1 minute.
Add the Jerusalem artichokes and cook for 1 minute. Add cabbage, season with salt and pepper and stir for 2 minutes.
Remove pan from heat and leave to cool.
Take the cooked and cooled brown rice and add it to all the remaining ingredients - basil, eggs, breadcrumbs, thyme, chestnuts, cheese and nutmeg. Mix everything well together and put into the fridge for 1 hour to cool.
Roll out the puff pastry and cut into 4½ inch squares. Brush the squares with egg wash around the exteriors.
Remove the filling from the fridge and roll into balls. Place a ball into the centre of each square of pastry. fold the pastry up around the ball and squeeze the edges to seal into 'parcels'. Brush with the egg wash.
Put parcels onto a greased baking tray and bake in the oven for 20-25 minutes. Serve with roasted chestnuts, baby onions and vegetarian gravy.
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