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cooking: 25 mins
preparation: 15 mins
serves: 6
vegetarian: Yes
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Buy this product:
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Chestnut and Leek Filo Parcels |
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Cut through the flaky pastry and discover a rich creamy sauce and chunky chestnut pieces. |
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Ingredients:
* 1 x 200g packet Whole Chestnuts
* or alternatively: 1 x 200g jar Organic Whole Chestnuts
65g butter
350g leeks, trimmed and finely sliced
1 large garlic clove, crushed
4 tbsp crème fraiche or fromage frais (reduced fat, if preferred)
25g parmesan cheese, finely grated
1 tbsp chopped parsley
salt and pepper
225g filo pastry
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HOW TO COOK IT |
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1. Heat the oven to 180C/350F/gas4.
2. Melt 25g of the butter in a large frying pan, add the leeks and garlic and cook over a medium heat for 4-5 minutes to soften then turn into a bowl.
3. Roughly break up the chestnuts and stir into the leeks, then fold in the crème fraiche, parmesan, parsley and season well.
4. Melt the remaining butter, then take a sheet of filo pastry 20x30cm, lay horizontally on a board and brush lightly with butter. Fold the pastry in half lengthwise and brush the facing surface with butter. Put a tbsp of the filling at one end of the pastry and fold over to make a triangle. Fold in the same fashion along the pastry to finish with a triangle pastry shape.
5. Bake in the oven for 20 minutes or until the parcels are crisp and golden.
6. Best served hot, garnished with a few salad leaves, add extra crème fraiche if wished. |
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