and Red Wine Pate en Croute
Veg HT MC 70mins
by Angela Webb, Eccleshall, Staffs, UK
Vegetarian Vegetables Alcohol Main Course
oz Butter or Margarine
medium sized onion, chopped
garlic cloves, crushed
oz button mushrooms, sliced
tinned unsweetened chestnut puree
oz soft breadcrumbs
and freshly ground black pepper
lb flaky pastry
little beaten egg to glaze
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.
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.
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.
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
great vegetarian main course at Christmas or Easter.
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