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Ингредиенты
- 150 gm Brown long grain rice, cooked
- 25 gm Butter
- 2 x Shallots, minced
- 1 x Garlic clove, crushed
- 1 x Leek, finely minced
- 150 gm Fresh ceps
- 100 gm Parsnips, peeled and grated
- 1 Tbsp. Fresh thyme, minced
- 4 x Basil leaves, minced
- 150 gm Fresh white breadcrumbs
- 50 gm Chestnuts, minced
- 100 gm Vegetarian Cheddar cheese, grated
- 2 x Large eggs, beaten
- 450 gm Prepared puff pastry
- 1 pch Nutmeg
- 150 gm Button onions or possibly shallots
- 75 gm Chestnuts, prepared
- 75 ml Madeira
- 300 ml Vegetable stock
- 50 gm Butter, unsalted
- 1 Tbsp. Brown sugar
- 100 ml White wine
- 50 gm Redcurrants, stalks removed
- 3 Tbsp. Vegetable oil
Инструкции
- In a separate pan heat the butter, shallots and garlic and cook for 5 min over a low heat till softened. Raise the heat and add in the ceps, parsnips and herbs. Saute/fry for 5-7 min till golden. Remove from the heat and leave to cold.
- In a clean bowl, combine the vegetables, rice, breadcrumbs, cheese, Large eggs and chestnuts. Season to taste and add in a healthy 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 mix 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 possibly a simple circle to enclose the inner filling.
- Brush the exterior of each parcel with beaten egg and leave in the fridge till ready to bake. Bake for 15-20 min till golden brown. For the garnish, heat the oil till warm, add in the onions and colour till brown, add in the chestnuts and sugar and caramelise together. Pour in the wine and Madeira and bring to the boil.
- Add in the vegetable stock and reduce the heat, simmer till the onions and chestnuts are cooked, finish with the butter. Add in the redcurrants, adjust seasoning and cordon around the baked douillion.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 450g | |
| Recipe makes 4 servings | |
| Calories 1339 | |
| Calories from Fat 665 | 50% |
| Total Fat 74.59g | 93% |
| Saturated Fat 23.02g | 92% |
| Trans Fat 0.26g | |
| Cholesterol 145mg | 48% |
| Sodium 938mg | 39% |
| Potassium 658mg | 19% |
| Total Carbs 138.05g | 37% |
| Dietary Fiber 5.8g | 19% |
| Sugars 10.35g | 7% |
| Protein 21.19g | 34% |
