As you may have realised, these new recipes I have been trying are all vegetarian. This one is probably one of the most delicious vegetarian dishes I have ever tasted and I know for sure I'll be making this one again in the future!
Ingredients:
450g can of Chickpeas, drained
1 Tsp Marmite (yeast extract)
150g chopped walnuts
150g white breadcrumbs
1 finely chopped onion
100g chestnut mushrooms
50g can of sweetcorn, drained
2 crushed garlic cloves
2 Tbsp dry sherry
2 Tbsp vegetable stock
1 Tbsp chopped coriander
8oz of ready made Puff Pastry
1 egg, beaten
2 Tbsp milk
Salt & pepper
SAUCE
1 Tbsp vegetable oil
1 leek, thinly sliced
4 Tbsp dry sherry
150ml / 1/4 pint vegetable stock
Method:
1. Blend the chickpeas, marmite, nuts & breadcrumbs in a food processor for 30 seconds. In a frying pan, saute the onion and the mushrooms in their own juices for 3-4 minutes. Stir in the chickpea mixture, the sweetcorn and the garlic. Add the Sherry, stock, coriander & seasoning and bind the mixture together. Remove from the heat and allow to cool.
2. Roll the pastry out on a lightly floured suface to form a 35.5cm x 30 cm (14 inch x 12 inch rectangle. Shape the chickpea mixture into a loaf shape on top of the rolled out pastry and wrap the pastry around it, sealing the edges. Place seam-side down on a dampened baking tray and score the top in a criss-cross pattern. mix the egg and milk and brush over the pastry. Cook in a preheated oven, 200C / 400 F / Gas Mark 6, for 25-30 minutes.
3. Heat the oil for the sauce in a pan and saute the leek for 5 mins. Add the sherry and stock and bring to the boil. Simmer for 5 minutes and serve with the Roast.
Scrumptious!
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