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Chestnut, leek and mushroom tartlets
Fruit and vegetables
370g/13oz
leeks
, finely chopped
110g/4oz
oyster mushrooms
, sliced
2 sprigs fresh
rosemary
, leaves only, chopped
1 tbsp fresh
sage
, finely chopped
Tins, packets and jars
55g/2oz
wild rice
Cooking ingredients
2 tbsp
olive oil
200g/7oz packed cooked and peeled
chestnuts
, chopped
salt and freshly ground
black pepper
1-2 tbsp
soy sauce
Dairy, eggs and chilled
225g/8oz ready-made
puff pastry
(thawed if frozen)
15g/½oz vegan
margarine
Back to recipe
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