Spiced rice and mushroom en croute
- Preparation and cooking time
- Total time
- Easy
- serves 6
Skip to ingredients
- 500g block puff pastry
- 1 eggbeaten
filling
- 60g basmati rice
- a pinch turmeric
- 1 lemonzested
- 1 onionfinely chopped
- 600g chestnut mushroomssliced
- butter
- a handful parsley or tarragonchopped
- 1 tbsp dried cranberries
- 2 eggshard-boiled and chopped
- to decorate sesame seeds
Nutrition: per serving
- kcal546
- fat37.3g
- saturates16.8g
- carbs43.2g
- sugars0g
- fibre1.8g
- protein12g
- salt1.01g
Method
step 1
Cook the rice with the turmeric and lemon zest, drain and cool. Gently fry the onion and mushrooms in the butter until soft. Stir in the rice, herbs, cranberries and eggs and season.
step 2
Heat the oven to 200c/fan 180c/gas 6. Roll out the pastry into a rectangle. Put the mix down one side in a log, fold the pastry over to make a parcel, trim, crimp the sides and brush with beaten egg.
Add some leaf decorations if you like and brush again. Chill for 30 minutes. Sprinkle with the sesame seeds and bake for 30 minutes.
