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!
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.