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.


  • 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)


  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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