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Рецепт Portobello Mushroom, Artichoke And Chestnut Parcels

by Global Cookbook

Ингредиенты

1 x 175 gram lon grain brown rice, cooked and cooled 30 gm Butter 2 x Shallots, finely minced 1 x Clove garlic, crushed 60 gm Savoy cabbage, shredded 200 gm Portobello mushrooms, thinly sliced 150 gm Breadcrumbs 90 gm Chestnuts, coarsely minced 1 Tbsp. Thyme

100 gm Cheddar cheese, grated 175 gm Jerusalem artichokes, peeled and grated 4 x Basil leaves 2 x Large eggs, beaten 450 gm Puff pastry 1 pch Nutmeg     Salt and pepper     Oil for frying

Инструкции

1. Preheat oven to 400C.
2. Fry the garlic in the oil. Add in the shallots and sweat down for 2 min.
3. Add in the Portobello mushrooms. Cook for 1 minute.
4. Add in the Jerusalem artichokes and cook for 1 minute. Add in cabbage, season with salt and pepper and stir for 2 min.
5. Remove pan from heat and leave to cold.
6. Take the cooked and cooled brown rice and add in it to all the remaining ingredients - basil, Large eggs, breadcrumbs, thyme, chestnuts, cheese and nutmeg. Mix everything well together and put into the fridge for 1 hour to cold.
7. Roll out the puff pastry and cut into 4.5 inch squares. Brush the squares with egg wash around the exteriors.
8. 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.
9. Put parcels onto a greased baking tray and bake in the oven for 20-25 min. Serve with roasted chestnuts, baby onions and vegetarian gravy.

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