Chestnut and Mushroom Cornets Recipe

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 Updated 08/06/2015

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In my continuing search for vegetarian alternatives to a traditional Christmas Dinner, I stumbled upon this recipe. The use of chestnuts is obviously very Christmasy and the presentation of the filling in cornets lends a sense of theatre to the occasion. It is a bit tricky to make the cornets so you may want to practise a little before the big day. If you don't want to use chestnuts, or if you are having trouble sourcing them then you could try walnuts instead or indeed another nut.

Ingredients

  • 12oz puff pastry
  • 1 small egg, beaten
  • 4 tablespoons butter
  • 2 garlic cloves, crushed
  • 2 small red onions, chopped and peeled
  • 2 cups chestnut mushrooms, sliced
  • 1 cup canned or fresh chestnuts, chopped
  • 6 fluid oz medium sherry
  • 1 tablespoon chopped fresh parsley
  • salt and pepper to taste
(see measure conversions for more information on quantites)

Method

  1. Roll out the pastry thinly on a lightly floured work surface and cut into narrow stripes.
  2. Moisten the edges of the pastry with a little water and use the strips to wind around 8 well greased cream horn tins.
  3. Place them on a greased baking sheet, seam side underneath.
  4. Brush with beaten egg to glaze.
  5. Bake in a preheated oven 200 degrees C. until golden brown, about 10 - 15 minutes.
  6. Melt the butter in a large saucepan and add the garlic and onion.
  7. Cook over a low heat for 15 minutes, until the shallots are very tender.
  8. Add the mushrooms and chestnuts to the saucepan and cook over a medium heat for 3 - 4 minutes.
  9. Pour in the sherry and add the parsley.
  10. Simmer over a very low heat for 15 - 20 minutes.
  11. Remove the cornets carefully from the tins.
  12. Spoon the mushroom mixture into them and arrange on warmed serving plates, allowing 2 per serving.
  13. Pour sherry sauce around them and serve with fresh vegetables.

Prep Time: 30 minutes

Cook Time: 40 minutes

Yield: serves 4


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