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Chestnut and Red Wine Pate en Croute Veg HT MC 70mins
Serves 4 Hot Vegetarian Vegetables Alcohol Main Course
Ingredients 25g/1
oz Butter or Margarine 2
medium sized onion, chopped 2
garlic cloves, crushed 50g/2
oz button mushrooms, sliced 90ml/3fl.oz.
Red wine 175g/6oz
tinned unsweetened chestnut puree 75g/3
oz soft breadcrumbs salt
and freshly ground black pepper 450g/1
lb flaky pastry a
little beaten egg to glaze
Instructions
1. Melt the butter in a saucepan; add the onions and fry for about 10 minutes until they are tender but not browned. Add the garlic and mushrooms and cook for a further 2-3 minutes.
2.
Pour in the wine and let it bubble for a minute or two
until most of the liquid has gone, then remove from the heat and stir in the
chestnut puree, bread crumbs and salt and pepper to taste.
3.
Preheat the oven at 230C, 450F, Gas Mark 8.
Roll out the pastry to two strips, one 6” x 12”, the other 9” x 12”. Put
the small strip on a baking tray and brush with water. Spoon the mixture on to
the pastry, keeping ½” clear round the edge and piling it up into a nice
loaf-like shape in the middle. Brush the edge of the pastry with water and top
with the second piece of pastry. Press together lightly and trim the edges.
4. Cut the trimmings into leaves and decorate the top. Make several holes to let out the steam. Brush with beaten egg or milk - put in the oven for 8 minutes, then reduce the oven temperature to 200C, 400F, Gas Mark 6 and bake for a further 20 - 25 minutes. Freezes well uncooked.
A great vegetarian main course at Christmas or Easter.
More Vegetarian Recipes | What's in Season | Growing Vegetables
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