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Mushroom & chestnut en croûte
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4 tbsp olive oil
3 large onions, sliced
50ml red wine (optional)
2 cloves garlic, crushed
4 sprigs thyme, leaves only
240g can Clement Faugier chestnuts, roughly crumbled
260g pack essential Waitrose Spinach, washed
4 portabella mushrooms, cleaned, stalks trimmed
2x320g packs Jus-Rol Puff Pastry Sheets, removed from the fridge before use
1 Warm a large frying pan over a low heat. Add 1 tbsp of oil, the onions and some seasoning. Fry gently for 20-30 minutes, stirring occasionally, until softened and dark golden. Add the wine, if using, and cook for 1 minute until evaporated. Add the garlic, thyme and chestnuts then spoon onto a plate. Return the pan to the heat and cook the spinach for 1-2 minutes or until wilted. Remove and leave to cool on a piece of kitchen paper.
2 Return the pan to the heat again and increase the heat to high. Add 2 tbsp of oil and fry the mushrooms for 10 minutes, turning once or twice until well browned. Transfer to a piece of kitchen paper to drain.
3 Preheat the oven to 200°C, gas mark 6. Line a baking sheet with baking parchment and top with one of the puff pastry sheets. Spoon half of the onion mixture over the centre of the pastry, leaving a 2cm border at either end. Top with half the spinach, then the mushrooms in a slightly overlapping layer. Season, then add the remaining spinach and then the onions.
4 Brush the pastry border with a little water and lay the other pastry sheet on top, fold the edge of the bottom sheet over the edges of the top one, twisting them all the way around so they look attractive and seal. Score the top lightly. Bake for 30-35 minutes or until golden and thoroughly cooked throughout. Leave to rest for 5 minutes before cutting with a serrated knife. Delicious served with cranberry sauce
Typical values per serving:
This recipe was first published in November 2017.