Ingredients
- 320g (approx) sheet of puff pastry, shop bought
- 2 tbsp oats
- 1 x onion or shallot, roughly chopped
- 1 x smoked garlic clove (or regular if you can’t find smoked)
- 1 x 180g Merchant Gourmet Whole Cooked Chestnuts
- handful cavolo nero, roughly chopped
- 4 tbsp tamari
- 1 tbsp dijon mustard
- Salt & pepper, to taste
- Olive oil for frying
- Olive oil for brushing
- A handful of nigella seeds
For the Filling:
For the Topping:
Instructions
- Pre-heat the oven to 180ºC.
- In a medium sized frying pan, heat some olive oil and fry the onions until translucent.
- Add the chestnuts and the rest of the filling ingredients into the pan, give it a good stir and cook over a medium heat for 5-10 minutes.
- Combine the oats and ingredients from the frying pan in a blender, gently pulsing till a sticky mixture forms. Be careful not to make this too smooth as you want to keep some bite and texture. Empty into a bowl and set aside to cool.
- Place the puff pastry onto a flat surface. Add the filling along the long edge of one side of the puff pastry, leaving a small gap between the filling and the edge of the pastry. Fold the empty half of the pastry sheet over the filling to meet the other side and push down with a fork to close.
- Slice into small bite sized pieces and place onto a baking tray lined with baking paper. Brush with olive oil and sprinkle with nigella seeds.
- Cook in the oven for 15-20 minutes until nice and golden.
- Remove from the oven and serve warm or cold, with your choice of sauce or condiment.
