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Mushroom, shallot and chestnut parcels
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These richly filled, vegetarian bundles make a lovely addition to the Christmas dinner table or a festive buffet.
15g Cooks' Ingredients Dried Porcini Mushrooms
4 shallots, finely chopped
2 cloves garlic, crushed
150g chestnut mushrooms, sliced
150g Portabellini mushrooms, sliced
2 tbsp Madeira
2tbsp chopped fresh parsley
100g fresh, roasted nd peeled chestnuts (or 1/2 200g pack cooked chestnuts), roughly chopped
25g pine nuts, toasted
450g pack spinach, washed
2 tbsp sun-dried tomato paste
270g pack Jus-Rol 6 sheets filo pastry
6 long strips blanched leek, to finish (optional)
If you prefer, you can make one large strudel-like parcel from the sheets of filo. Do not cut the pastry into 6, instead arrange 2 sheets of filo on the tea towel with the longest side closest to you, overlapping by 5cm. Brush sparingly with butter, then add 2 more layers of 2 sheets of filo, buttering as you go. Arrange the filling over the pastry in the same order as above, leaving a 5cm border. Fold the shorter ends over the filling, then bring the long edges together to overlap and make a long rectangular parcel. Bake for 25-30 minutes until crisp and golden, covering loosely with foil if it browns too quickly. Serve cut into thick slices.
Typical values per serving:
This recipe was first published in November 2014.