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Diana's Dishes The Ultimate Veggie & Vegan Recipe Collection

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Mushroom, Leek and Chestnut Jalousies

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  • Serves: 8
Mushroom, Leek and Chestnut Jalousies

Ingredients

  • 1kg small or medium leeks
  • 100g butter
  • 500g closed cap or button mushrooms
  • Salt and freshly ground black pepper
  • 2 tbsp lemon juice
  • 400g cooked, peeled chestnuts
  • 2 tbsp melted butter
  • 2 large onions, finely chopped
  • 100g wild or open cap mushrooms, finely chopped
  • 200g fresh white breadcrumbs
  • 4 tbsp finely chopped parsley
  • 1 tsp thyme leaves or ½ tsp chopped tarragon
  • 1kg packet of puff pastry
  • 1 egg yolk
  • 1 tbsp milk

Directions

  1. Top and tail the leeks and cut them into 2cm thick chunks. Steam until almost tender, then transfer to a large bowl and leave to cool.

    Melt 50g of the butter in a wide pan and add the whole mushrooms. Sauté them on a high heat until they are beginning to brown. Season with salt, pepper and lemon juice. Fry off any liquid before turning them into the bowl with the leeks to cool. Add the chestnuts and melted butter, season generously and mix carefully so that the leeks and chestnuts do not break up. Set aside until completely cold.

    Melt the remaining butter in the pan and add the finely chopped onion. Cook slowly until the onion is tender, but not coloured. Raise the heat and add the finely chopped wild or open cap mushrooms. Fry for 2-3 mins until the mushrooms are cooked. Take the pan off the heat and stir in the breadcrumbs and chopped herbs. Season the mixture well, then set aside until completely cold.

    Roll out half the pastry to a rectangle about 50cm by 25cm and divide it into 2 squares. Lay one square of pastry on a baking sheet lined with baking parchment and place half the finely chopped bread and mushroom mixture in the centre of the pastry leaving a 3cm margin all round. Pile up half the leek, chestnut and mushroom mixture on top. With a pastry brush dipped in water, dampen the exposed pastry.

    Cut diagonal slashes in the second piece of pastry and lay it over the first, being careful not to stretch it. Press the edges of the pastry together to seal, trim and crimp. Leave to chill and make up the second jalousie. Just before baking mix the egg yolk with the milk and paint it on the pastry to glaze. Bake in a preheated hot oven 220°C., 425°F., gas mark 7 for about 30 mins, until crisp and golden

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