Chestnut Roll

340g (12oz) Shortcrust Pastry
225g (8oz) Chestnuts
28g (1oz) Butter
50g (2oz) Mushrooms
1 Leek
1 Clove Garlic
1-2 tbsp Vegetable stock
Salt and Pepper, to taste
Watercress to garnish

Slit shells of chestnuts, cook in boiling water for 15 minutes.
Drain, cool and peel away shell and inner skin and coarsely chop.
Chop the mushrooms, finely slice the leek
Melt the butter, sauté mushrooms briefly, remove and reserve.
Add the sliced leek and crushed garlic cook for 5 minutes, add the chestnuts.
Pour a little stock to moisten, cover and simmer for 10 minutes.
Add the mushrooms and remove pan from heat.
Drain if too much liquid and season.
Roll the pastry into an oblong and spread with the mixture, leaving a space round the edges.
Roll up the pastry like a Swiss roll.
Dampen the edges with water and press together to seal.
Place on lightly greased baking tray, brush with milk.
Pre-heat oven to 200°C: 400 °F: Gas 6
Bake for 30-40 minutes
Serve slices and garnished with watercress.

VegetableRecipes

Chestnut Roll

Vegetable
Recipes