Spiced rice and mushroom en croute
- Preparation and cooking time
- Total time
- Easy
- serves 6
Skip to ingredients
Ingredients
- 500g block puff pastry
- 1 egg, beaten
filling
- 60g basmati rice
- a pinch turmeric
- 1 lemon, zested
- 1 onion, finely chopped
- 600g chestnut mushrooms, sliced
- butter
- a handful parsley or tarragon, chopped
- 1 tbsp dried cranberries
- 2 eggs, hard-boiled and chopped
- to decorate sesame seeds
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.
