cooking time:1 hour 40 minutes
1 large red onion, chopped3 garlic cloves, chopped1 tbsp The Co-operative olive oil250g (9oz) chestnut mushrooms, cut into chunky pieces2 heaped tbsp of fresh flat leaf parsley1 tsp of fresh rosemaryJuice of half a lemon1 tbsp of marsala wine (mixed with)1 tbsp of vegetable stock150g (5½oz) mixed Brazil nuts, cashews and walnuts80g (3oz) blanched almonds80g (3oz) fresh white breadcrumbs1 beaten eggSea salt and black pepper425g pack ready-rolled puff pastry
2 chopped white onions1 tbsp butter1 tsp unrefined caster sugar
1. Preheat the oven to gas mark 6/200ºC/fan 180ºC. Gently caramelise the onions in the butter and sugar for 25 minutes, then remove from pan and let cool.2. In the same pan, sweat the red onion and garlic in the oil for 15 to 20 minutes. Add the mushrooms and herbs, lemon juice, marsala and stock, and cook on a low to medium heat for 10–15 minutes.3. Process nuts in food processor. Add the onion and mushroom mixture, blend until smooth and transfer to a large bowl. Add the breadcrumbs, half the beaten egg and season to taste.4. Roll the pastry into a rectangle and place on a greased and floured baking sheet. Spoon the onions down the middle, and top with the filling mixture.5. On either side of the filling, cut the pastry into diagonal strips around 2cm (¾in) wide. Fold these over the filling in a plait shape and tuck in the ends.6. Brush with egg and cook for 40 minutes until golden. Serve with carrot and parsnips roasted in olive oil and some maple syrup, roast potatoes and green vegetables, plus vegetarian gravy made from butter, olive oil, flour, onions, redcurrant jelly, red wine and vegetable stock.
Back to all recipes
find your nearest store,opening times & local offers
Copyright © Co-operative Group Limited. All rights reserved.