Chestnut Roll
Ingredients
- 340g (12oz) Shortcrust Pastry (recipe below)
- 225g (8oz) Chestnuts
- 28g (1oz) Butter
- 50g (2oz) Mushrooms
- 1 Leek
- 1 Clove Garlic
- 1-2 tbsp Vegetable stock
- Salt and Pepper, to taste
- Watercress to garnish
- Shortcrust Pastry
- 225g (8oz) Flour
- 50g (2oz) Lard
- 50g (2oz) Butter
- ½ tsp Salt
- 2 tbsp Water
How to make it
- Shortcrust Pastry
- Sieve the flour and salt together into a bowl.
- Cut the fats into 1.5cm (½ inch) cubes and rub lightly into flour, lifting the mixture to add air, until the mixture resembles breadcrumbs.
- Make a well in the middle of the mixture and stir in enough water using a knife, until a soft but not sticky pastry is formed.
- Cover tightly and allow to rest in a fridge for 15 - 30 minutes.
- Roll out to the required thickness.
- At this stage the pastry may be frozen if required.
- Filling
- Slit shells of chestnuts, cook in boiling water for 15 minutes.
- Drain, cool and peel away shell and inner skin and coarsely chop.
- Chop the mushrooms, finely slice the leek
- Melt the butter, sauté mushrooms briefly, remove and reserve.
- Add the sliced leek and crushed garlic cook for 5 minutes, add the chestnuts.
- Pour a little stock to moisten, cover and simmer for 10 minutes.
- Add the mushrooms and remove pan from heat.
- Drain if too much liquid and season.
- Roll the pastry into an oblong and spread with the mixture, leaving a space round the edges.
- Roll up the pastry like a Swiss roll.
- Dampen the edges with water and press together to seal.
- Place on lightly greased baking tray, brush with milk.
- Pre-heat oven to 200°C: 400 °F: Gas 6
- Bake for 30-40 minutes
- Serve slices and garnished with watercress.