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Mushroom, Shallot and Chestnut Parcels
Total time
35 min
$ $ $


The Christmas present that you'll have the most fun unwrapping, these pretty parcels are full of flavour and perfect for any meat free Christmas dinner


Serves 6


Step 1
Add the dried porcini mushrooms to a bowl and cover with boiling water for 15 minutes
Step 2
Drain and chop the porcini mushrooms. Chop the shallots, garlic, parsley, chestnuts amd the chestnut and Portabellini mushrooms
Step 3
Melt 25g of butter and sauté the shallots and garlic until soft before adding all of the mushrooms and cook until tender
Step 4
Stir in the Madeira, parsley, chestnuts and pine nuts and season with salt
Step 5
While the mushroom mixture cools, steam the spinach until wilted and squeeze out any excess water
Step 6
Melt the remaining 50g butter and unfold the pastry onto a work surface and slice into 6 equal parts
Step 7
Brush each layer with melted butter and overlap to form a circle
Step 8
Spread the sundried tomato paste in the centre, top with spinach and the mushrooms before folding the pastry up to make the parcel, pinching the top firmly to keep in place
Step 9
Brush the parcel with butter and bake for 18-20 minutes at 200ºC, remove from the oven and tie the tops with a strip of leek like a ribbon, serve and enjoy!
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