ingredients
serves 8
3 tbsp olive oil
2 garlic cloves, peeled and crushed
1 1/2 cups shiitake mushrooms, sliced
1 tbsp balsamic vinegar
2 ounce whole cooked chestnuts, roughly chopped
5 thyme sprigs, leaves only
14 ounce can artichoke hearts, drained and quartered
3/4 pound leeks, trimmed and sliced
14 ounce pack ready-rolled puff pastry
flour, to dust
salt and pepper
butter, to grease
1 egg, lightly beaten, to glaze
TO SERVE
cranberry sauce
method
1. Heat 2 tbsp olive oil in a large pan and fry the garlic for 1 minute. Add the mushrooms and cook, stirring, over a low heat for 3 minutes to soften. Add the balsamic vinegar, chestnuts, 1/2 tsp thyme leaves and the artichoke hearts, then cook for 1 minute.
2. Heat the remaining 1 tbsp oil in a clean pan, add the leeks and cook for 4 minutes to soften slightly. Turn into a bowl and cool for 5 minutes.
3. Unroll the pastry on a lightly floured surface and sprinkle with the remaining thyme. Roll lightly to imbed the leaves in the pastry, then flip over so the herbs are on the underside. Roll the pastry lightly to a 38 x 25cm (15 x 10 inch) rectangle. Using a sharp knife, cut the pastry in half lengthways to give two long thin oblongs.
4. Spoon half the mushroom mixture down the centre of each piece of pastry. Top with the leeks and season with salt and pepper. Brush the pastry edges with water, then fold each side of the pastry up over the filling and seal. Cut both rolls in half and put, seam-side down, on a greased baking sheet. Cover and chill overnight or freeze.
5. To cook, brush the pastry with egg to glaze. Bake at 200°C (180°C fan oven) for 20 minutes (25 minutes from frozen) until the pastry is golden. Serve with cranberry sauce.
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