Chestnut Paté en Crôute

kid friendly
freezable
2 spoon difficulty rating

60 minutes

30 minutes preparation - or less. 30 minutes baking.

Serves: 4-8

4.257145
Average: 4.3 (35 votes)
 Chestnut Paté en Crôute

A deceptively simple recipe that makes an impressive centrepiece, as well as tasting very good.

Serve with a rich gravy, roasties and whatever vegetables you like.

 

Thanks again to Rose Elliot, the Goddess of Veggie food, for the lovely recipe from which this is adapted!

 

Ingredients: 

  • 2 onions, chopped quite fine
  • 1 piece of celery, finely chopped
  • 2 tbsp olive oil
  • 2 garlic cloves, crushed
  • 100g/3½oz button mushrooms, sliced
  • Half a tin of unsweetened chestnut purée (a full tin is 435g so you want just over 200g) OR the equivalent of whole cooked chestnuts, mashed up (the ready-cooked vacuum-packed variety are widely available).
    Alternatively, combine puree and chopped whole chestnuts for a mixed texture. Merchant Gourmet brand is widely available and sells both types
  • 1-2 tbsp shoyu/tamari soya sauce or 1 tbsp dark miso
  • ½ tsp allspice or ¼ tsp smoked paprika
  • 1 tbsp brandy
  • ½ oz fresh soft breadcrumbs – wholemeal or white
  •  Salt and lots of freshly-ground black pepper
  • 1 sheet of vegan ready-rolled puff pastry, eg Jus Rol, Sainsbury's or Tesco (rectangular, not round)
  • Unsweetened plant milk to glaze, eg soya or almond

Method: 

1. Preheat the oven to 230°C/450°/Gas Mark 8.

2. Fry the onions and celery in the oil in a large saucepan, covered, for 10 minutes. Add the garlic and mushrooms, cook for 2-3 minutes.

3. Mix in the chestnut purée, soya sauce/miso, breadcrumbs, brandy and seasoning until everything is well amalgamated.

4. Unroll the pastry from the packet and place carefully on a lightly-oiled baking sheet. Pile the chestnut mixture lengthways down the middle third of the pastry.

5. Make diagonal cuts 1cm/½ inch apart on the pastry on either side of the chestnut mixture. Fold these up alternately to make a lattice covering it - see the photograph!

6. Trim the ends – you could make leaves from these left-over pieces and stick on top with water. Brush the pastry with soya milk.

7. Bake for 5 minutes, then reduce the oven to 200°C/400°F/Gas Mark 6 and bake for a further 20-25 minutes.

 

 

Comments

Truly delicious, one of my favorite vegan meals. Great dish to make during Christmas time.

I wanted something a bit special for my first vegan Christmas and decided on this.

I doubled the recipe, we had one for tonight and will freeze the other one for Christmas day.

Turned out delicious! 10/10

I made this yesterday as a trial for our Xmas lunch, it's so delicious I highly recommend it !

I made this yesterday as a trial for our Xmas lunch, it's so delicious I highly recommend it !

Two silly questions: do you freeze it uncooked, and/or could I make one the day before and put it in the fridge to cook on the big day?

Not silly questions at all! You can freeze it either cooked or uncooked. And yes, you can easily make it the day before and fridge it (I'd wrap in foil or clingfilm). However, don't brush with soya milk until you're ready to bake it. 

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