Recipes

Chestnut Paté en Crôute

Serves 6.

Approximately 55 minutes: 5-10 minutes preparation; 13 minutes cooking; 25-30 minutes baking time.
Thanks again to Rose Elliot, the Goddess of Veggie food, for the lovely recipe! This is so easy – and it frees you up to do other things while it’s baking. Serve with piles of roast potatoes, butternut squash and parsnips - plus one of our delicious gravy recipes and all the usual trimmings…
4 onions, chopped
2 sticks of celery, finely chopped
2 tablespoons olive oil
4 garlic cloves, crushed
100g/3½oz button mushrooms, sliced
435g can unsweetened chestnut puree
75g/3oz soft breadcrumbs
2 tbsp brandy
Salt and pepper
375g frozen ready-rolled puff pastry sheets (Jus-Roll and Brake Brothers are both vegan)
Soya milk to glaze

Fry the onions and celery in the oil in a large saucepan, covered, for 10 minutes.
Add the garlic and mushrooms, cook for 2-3 minutes.
Mix in the chestnut puree, breadcrumbs, brandy and seasoning.
Preheat the oven to 230°C/450°/Gas Mark 8.
Put the pastry on a baking sheet. Pile the chestnut mixture lengthways down the middle third – you may need more than one sheet of pastry.
Make diagonal cuts 1cm/½ inch apart on the pastry on either side of the chestnut mixture.
Fold these up alternately to make a lattice covering it.
Trim the ends – you could make leaves and stick on top with water.
Brush with soya milk.
Bake for 5 minutes, then reduce the setting to 200°C/400°F/Gas Mark 6 and bake for a further 20-25 minutes.

Viva! Vegetarians International Voice for Animals
8 York Court, Wilder Street, Bristol BS2 8QH, UK
T: 0117 944 1000 F: 0117 924 4646 E: info@viva.org.uk