Chestnut and Red Wine Pâté en Croute

 

Ingredients

30g/1oz butter or margarine

2 medium onions, chopped

2 garlic cloves, crushed

55g/2oz button mushrooms, sliced

3 fl oz red wine

180g/6oz tinned, unsweetened chestnut purée

80g/3oz soft, fresh breadcrumbs

Salt and black pepper

450g/1lb puff pastry

Beaten egg or milk to glaze

 

Method

  1. Melt the butter in a medium saucepan, add the onions and fry for about 10minutes, until tender but not brown.
  2. Add the garlic and mushrooms; cook for a further 2-3 minutes.
  3. Pour in the wine and cook until most of the liquid has evaporated.
  4. Remove from the heat and stir in the chestnut purée, breadcrumbs and seasoning and allow to cool.
  5. Divide the pastry into two pieces and roll to give two rectangles: one 6” x 12” and one 9” x 12”.  Place the smaller one on a baking sheet brushed with cold water.
  6. Spoon the chestnut mixture onto the pastry keeping a clear edge of about ½ inch all round.  Damp these edges and top with remaining pastry.  Press edges to seal and then trim.  Make a few small vents and brush with beaten egg or milk.
  7. Bake in a preheated oven at 230°C for 8minutes then at 200°C for a further 20-25 minutes.

      

 

This is the original recipe as I found it in a paper.  In practice I always make two at a time using a whole 435g tin of Chestnut purée and scaling everything else up (very approximately)

 

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