Recipe - Portobello Mushroom Artichoke And Chestnut Parcels

1 175 gram lon grain brown
rice; cooked and cooled
30 g Butter
2 Shallots; finely chopped
1 Clove garlic; crushed
60 g Savoy cabbage; shredded
200 g Portobello mushrooms; thinly
cut or sliced up
150 g Breadcrumbs
90 g Chestnuts; coarsely chopped
1 tablespoon Thyme
100 g Cheddar cheese; grated
175 g Jerusalem artichokes; peeled
and grated
4 Basil leaves
2 Eggs; beaten
450 g Puff pastry
1 pn Nutmeg
Salt and pepper
Oil for frying

Preheat oven to 400C.

Fry the garlic in the oil. Add the shallots and sweat down for 2 minutes.
Add the Portobello mushrooms. Cook for 1 minute.

Add the Jerusalem artichokes and cook for 1 minute. Add cabbage, season
with salt and pepper and stir for 2 minutes.

Remove pan from heat and leave to cool.

Take the cooked and cooled brown rice and add it to all the remaining
ingredients basil, eggs, breadcrumbs, thyme, chestnuts, cheese and
nutmeg. Mix everything well together and put into the fridge for 1 hour to
cool.

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 2025
minutes. Serve with roasted chestnuts, baby onions and vegetarian gravy.

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