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Mushroom, Shallot and Chestnut Parcels


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Mushroom, Shallot and Chestnut Parcels
4th December, 2018

These mushroom filled pastry parcels are awesome to eat and really quite simple to make. I find the mix of the sherry, mushrooms and nuts work perfectly together and the added zing of goats cheese just makes it mouth watering

You can make these the day before and pop them in the fridge until needed

Ingredients

  • 15g Dried Mushrooms
  • 75g butter
  • 4 shallots, finely chopped
  • 2 cloves garlic, crushed
  • 300g chestnut mushrooms, sliced
  • 2 Tbsp Dry Sherry
  • 2 Tbsp parsley, chopped
  • 100g cooked chestnuts, roughly chopped
  • 40g pistachios, toasted and chopped
  • 450g pack spinach, washed
  • Goats Cheese, sliced thin
  • 1 pack Jus-Rol filo pastry sheets

    Method

    Start of by soaking the dried mushrooms in boiling water for 20 minutes. After soaking, drain and chop

    Melt 25g of the butter in a large saucepan and gently fry the shallots for 5 minutes and then add the garlic and cook for a further minute. In the same pan, add all the mushrooms and bring up to a medium heat and cook for 5 minutes until just softened. Remove the pan from the heat and stir in the sherry, parsley, chestnuts, pistachios and leave to one side to cool down

    Preheat the oven to 200C

    Pop the spinach into a sauce pan with a Tbsp of water and cook until it's wilted at which point remove from the heat and strain and leave until cooled. When cooled, squeeze out as much water as you can or the filling will be too wet and the parcels will disintegrate

    In a small saucepan, melt the remaining butter and keep to one side off the heat

    On a clean chopping board trim a pastry sheet into 4 identically sized squares before brushing each square with some melted butter. Lay the 4 pastry squares to form a cross, making sure they slightly overlap to make a solid and thicker base and press down to make sure they bind and then repeat with the remaining pastry sheets

    Place a few goats cheese slices in the centre of each cross, followed by some wilted spinach before topping with the mushroom mixture. Gather up the pastry edges and pinch together firmly to seal and place on a large baking sheet

    These can now be kept in the fridge until needed

    Before baking, brush the parcels with the remaining butter and then bake for 20 minutes before removing from the oven