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Mushroom Leek and Chestnut Tarts   Veg HT  MC  45mins
 

Serves 4   Hot Vegetarian Vegetables Grains Nuts Herbs Main Course Eggless
 


Ingredients
225g/8oz Puff Pastry
50g/2oz Wild Rice
1 tbsp Olive Oil
25g/1oz Butter
375g/12 oz Leeks, finely shredded
100g/4oz Mushrooms, sliced
200g/7oz Cooked Peeled Chestnuts, chopped
1 tbsp freshly chopped Sage
Salt and Black Pepper
1-2 tbsp Soy Sauce



Instructions

1. Preheat the oven to 200C, 400F, Gas Mark 6. Place the rice in a saucepan of boiling water and cook according to the instructions on the packet. This can be anything from 20 to 40 minutes depending on the type of wild rice you have bought.

2. Meanwhile, on a lightly floured work surface, roll the pastry out and use to line four individual 10cm/4-inch loose bottomed flan tins.

3. Prick the base all over with a fork then bake blind for 15 minutes until the pastry is golden brown and risen.

4. Whilst the pastry is cooking, heat the olive oil and butter in a frying pan and gently fry the leeks for about 5 minutes until softened.

5. Add the mushrooms and continue to sauté for a further 5 minutes.

6. Drain the rice well then add to the mushroom mixture together with the chestnuts, sage, Soy sauce, salt and pepper, mix well and cook for a further 2-3 minutes.

7. Spoon the filling into the pastry cases and serve immediately.



Excellent as a vegetarian alternative at Christmas

 

More Vegetarian  Recipes  |  What's in Season  |  Growing Vegetables

 

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Key techniques required to make this recipe

 

Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.
 

Freeze/Make ahead

 

Tips, Options and Substitutions

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Main equipment required to make this Recipe

 

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

Vegetarian  Main Course Recipes   |  Vegan recipes

Cooking Vegetables  |  Vegetable Side Recipes

What's in Season  |  Growing Vegetables

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