Chestnut and Mushroom Cornets Recipe
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.
- 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
- Roll out the pastry thinly on a lightly floured work surface and cut into narrow stripes.
- Moisten the edges of the pastry with a little water and use the strips to wind around 8 well greased cream horn tins.
- Place them on a greased baking sheet, seam side underneath.
- Brush with beaten egg to glaze.
- Bake in a preheated oven 200 degrees C. until golden brown, about 10 - 15 minutes.
- Melt the butter in a large saucepan and add the garlic and onion.
- Cook over a low heat for 15 minutes, until the shallots are very tender.
- Add the mushrooms and chestnuts to the saucepan and cook over a medium heat for 3 - 4 minutes.
- Pour in the sherry and add the parsley.
- Simmer over a very low heat for 15 - 20 minutes.
- Remove the cornets carefully from the tins.
- Spoon the mushroom mixture into them and arrange on warmed serving plates, allowing 2 per serving.
- Pour sherry sauce around them and serve with fresh vegetables.
Prep Time: 30 minutes
Cook Time: 40 minutes
Yield: serves 4