ingredients
serves 4
PASTRY
1/2 cup butter or margarine
1/2 pound plain whole wheat flour
pinch of salt
2 - 3 tablespoons cold water
milk to glaze
FILLING
1/2 pound chestnuts
2 tablespoons Butter or margarine
5/8 cup mushrooms, chopped
1 leek, finely sliced
1/2 clove garlic, crushed
1 - 2 tablespoons water
salt and pepper
watercress to garnish
method
1. Rub the butter or margarine into the flour and salt until the mixture resembles fine breadcrumbs. Add enough water to bind the ingredients to a dough, knead lightly and wrap in kitchen foil or cling film. Stand the dough in the refrigerator for at least 30 minutes.
2. To make the filling, slit the shells of the chestnuts and cook them in boiling water for 15 minutes. Drain and allow to cool, then peel away both the outer shells and the inner skin. Melt the butter or margarine in a pan and saute the mushrooms briefly; remove and set them aside. Put the sliced leek and garlic together into the pan and saute gently for 5 minutes. Chop the chestnuts coarsely and add them to the pan. Pour in just enough water to moisten the ingredients, cover the pan and simmer for 10 minutes or until the nuts and leeks are tender. Add more water if necessary, but not too much as the mixture must be dry. Stir in the mushrooms and remove the pan from the heat. Drain thoroughly and season to taste with salt and pepper.
3. On a lightly floured surface, roll the pastry out to a neat oblong measuring roughly 12 x 9 inch and spread the chestnut and vegetables over it, leaving a small space around the edges. Roll up the pastry from the longest edge, like a swiss roll. Dampen the edges with a little water, press them together to seal and place the roll on a lightly greased baking sheet. Brush the top with milk.
4. Bake the chestnut roll in a moderately hot oven (200°C, 400°F) for 30 to 40 minutes, until the pastry is cooked.
5. Serve in thick slices garnished with watercress and .accompanied by a creamy white sauce and a cucumber salad, if liked.
