Chestnut, Leek and Mushroom Tartlets Recipe at MyDish

Chestnut, Leek and Mushroom Tartlets

3 stars based on 1 reviews Rate this Recipe

Method

  • Preheat oven to 200c
  • Roll out the pastry on a lightly floured board. Use to line 4 individual 10cm/4inch loose bottom flan rings. Do not trim the access pastry yet.
  • Prick the base all over and leave to rest in the fridge for 30mins. Bake for 15-20 minutes until the pastry is cooked, then trim off the access.
  • Cook the rice in boiling water until the grains split (about 30-40 minutes). Drain and allow to cool
  • Heat the olive oil and margarine in a frying pan together and gently fry the leeks for 5 minutes until soft.
  • Add the mushrooms and fry for a further 5 minutes, and then stir in the chestnuts, rosemary, wild rice and seasoning.
  • Add the Henderson's Relish and cook for a further 2 minutes
  • Spoon the filling into the pastry cases and return to the over for 5-10 minutes, until warmed through
    •

    Comments Add your comment

    • I looked at this to find out the best way to get at the chestnuts, as I have a bag looking like the ones in the photo... but it says buy them frozen!
      Perhaps a different photo would be better! The tartlets sound nice - how about a picture of some?

      by WendyL on Fri Jan 1 2010   reply to this comment

    Ingredients

    • 225g/8oz Ready-Made Puff Pastry
    • 55g/2oz Wild Rice
    • 15g/1½oz Margarine
    • 2tbsp Olive Oil
    • 370g/13oz Leeks. Finely Chopped
    • 110g/4oz Oyster Mushrooms
    • 200g/7oz Packed. Cooked & Peeled Chestnuts. Chopped
    • 2 Sprigs Fresh Rosemary. Leaves Only. Chopped
    • 1-2tbsp Henderson's Relish

    By Views 1334  Added Sun Jan 25 2009


    Posh looking but very simple to make and oh so delicious

    Most Viewed Pages