Mushroom & chestnut filo pies

Name: Mushroom & chestnut filo pies
Prep time: 50 min
Cook time: 25 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 100 g Love Life Red Camargue & Wild Rice; 10 g dried porcini mushrooms; 4 tbsp olive oil; 2 shallots, finely chopped; 2 cloves garlic, thinly sliced; 200 g pack No.1 Mixed Exotic Mushrooms, thickly sliced; 100 g portobello mushrooms, thickly sliced; 100 ml dry white wine; 100 g cooked, peeled chestnuts; 20 g pack thyme, leaves only; 25 g pack flat leaf parsley, finely chopped; 1 tbsp sun dried tomato paste; 270 g pack Jus Rol Filo Pastry (7 sheets); 2 tsp sesame seeds

Thes pies combine a wild rice mix, chopped hazelnuts and avariety of earthy mushrooms and are topped with crispy ribbons of filo pastry.

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Vegetarian

Serves6
CourseAccompaniment
Prepare50 mins
Cook25 mins
Total time1 hr 15 mins

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Ingredients

100g Love Life Red Camargue & Wild Rice
10g dried porcini mushrooms
4 tbsp olive oil
2 shallots, finely chopped
2 cloves garlic, thinly sliced
200g pack No.1 Mixed Exotic Mushrooms, thickly sliced
100g portobello mushrooms, thickly sliced
100ml dry white wine
100g cooked, peeled chestnuts
½ x 20g pack thyme, leaves only
25g pack flat leaf parsley, finely chopped
1 tbsp sun dried tomato paste
270g pack Jus Rol Filo Pastry (7 sheets)
2 tsp sesame seeds

Method

Preheat the oven to 200°C, gas mark 6. Cook the rice according to pack instructions. Soak the porcini in enough boiling water to cover for 10 minutes. Drain and chop.
Heat half the olive oil in a frying pan, add the shallots and garlic and cook over a medium heat for 3 minutes until softened. Add the exotic and portobello mushrooms and stir over a high heat for several minutes until golden, then stir in the soaked porcini. Add the wine and boil until almost all reduced, stirring often. Chop the chestnuts roughly and add to the mushrooms with the rice, thyme, parsley, sun-dried tomato paste and seasoning.
Cut a sheet of filo in half, then fold each half in half again. Brush a large six-hole muffin tin with olive oil (or use small pudding basins). Line with a folded half of filo, brush with oil and arrange the other half across the first one, with the ends hanging over the edges. Fill with the mushroom mixture and fold in the ends, brushing with oil to seal. Repeat with the rest of the filo and filling to make six pies.
Roll the final sheet of filo into a long, log shape and cut at 2cm intervals. Unwrap to create thin ribbons. Pile these over the tops of the pies then drizzle with a little oil and scatter over sesame seeds. Bake for 20-25 minutes until golden and piping hot. Serve hot or cold.
To freeze These pies can be frozen raw or cooked. Freeze in the muffin tin or if you want to reuse it, line each hole with a circle of baking parchment to make them easy to take out, then remove once frozen and pack in rigid boxes. To cook from frozen, but raw, follow the cooking times above, reducing the temperature after the first 20 minutes to 180°C gas mark 4 for a further 20 to 25 minutes, (covering with foil for the last 15 minutes if browning too quickly) until cooked through and golden brown. If from frozen but cooked, cover loosely with foil and cook for 40-45 minutes at 180°C, gas mark 4 until piping hot.