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Ingredientes
- 1 x 175 gram lon grain brown rice, cooked and cooled
- 30 gm Butter
- 2 x Shallots, finely minced
- 1 x Clove garlic, crushed
- 60 gm Savoy cabbage, shredded
- 200 gm Portobello mushrooms, thinly sliced
- 150 gm Breadcrumbs
- 90 gm Chestnuts, coarsely minced
- 1 Tbsp. Thyme
- 100 gm Cheddar cheese, grated
- 175 gm Jerusalem artichokes, peeled and grated
- 4 x Basil leaves
- 2 x Large eggs, beaten
- 450 gm Puff pastry
- 1 pch Nutmeg
- Â Â Salt and pepper
- Â Â Oil for frying
Direcciones
- Preheat oven to 400C.
- Fry the garlic in the oil. Add in the shallots and sweat down for 2 min.
- Add in the Portobello mushrooms. Cook for 1 minute.
- Add in the Jerusalem artichokes and cook for 1 minute. Add in cabbage, season with salt and pepper and stir for 2 min.
- Remove pan from heat and leave to cold.
- Take the cooked and cooled brown rice and add in it to all the remaining ingredients - basil, Large eggs, breadcrumbs, thyme, chestnuts, cheese and nutmeg. Mix everything well together and put into the fridge for 1 hour to cold.
- Roll out the puff pastry and cut into 4.5 inch squares. Brush the squares with egg wash around the exteriors.
- Remove the filling from the fridge and roll into balls. Place a ball into the centre of each square of pastry. fold the pastry up around the ball and squeeze the edges to seal into 'parcels'. Brush with the egg wash.
- Put parcels onto a greased baking tray and bake in the oven for 20-25 min. Serve with roasted chestnuts, baby onions and vegetarian gravy.
