Hazelnut & Mushroom Parcels
Serves: 6
Ready in: 30 to 60 mins
Ideal for Christmas, delicious
Ingredients:
* 2 tbsp Olive Oil* 2 Shallots, chopped
* 1 Garlic clove, crushed
* 200g/8oz Chestnut Mushrooms, sliced
* 280g/10oz assorted fresh wild mushrooms such as girolles and trompettes, sliced
* 85g/3oz Dried Cranberries
* 140g/5oz Hazelnuts, toasted and roughly chopped
* 3 tbsp Port
* Small knob of cold butter
* 2 X 375g packs puff pastry
* 200g/8oz Curd or cream cheese
* 1 egg, beaten
* Handful sesame seeds
method:
- Heat the oil in a frying pan, fry the shallots and garlic until soft. Add the chestnut mushrooms first and cooked until soft, then add the rest of the mushrooms, the cranberries, nuts and port. Bring to boil, lower heat, then simmer for 5-10 minutes to reduce the port. Add the butter, remove from heat and drain for as long as possible, or the juices will make the pastry soggy.
- Roll out the pastry, then cut into six rectangles, approx 20cm X 15cm each. Place a spoonful of cheese on one half of each pastry, then add some of the mushroom mixture. Fold the half over the top and pinch the edges together to make a parcel.
- To serve, heat over to 200cf/180c gas 6. Brush the parcels with the egg, then sprinkle with sesame seeds. Bake for 30-40 minutes until the pastry is golden. Warm the Cumberland Sauce in a pan. Serve each parcel with a spoonful of sauce.
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