INGREDIENTS

INSTRUCTIONS

GARNISH
In a separate pan heat the butter, shallots and garlic and cook for 5
minutes over a low heat until softened. Raise the heat and add the ceps,
parsnips and herbs. Saute for 5-7 minutes until golden brown. Remove from
the heat and leave to cool.
In a clean bowl, combine the vegetables, rice, breadcrumbs, cheese, eggs
and chestnuts. Season to taste and add a pinch of nutmeg. On a lightly
floured surface, roll out the pastry to a rectangle about 3mm thick. Trim
to 45cmx30cm and cut into six squares, each measuring about 15cm square.
Place a ball of the rice mixture in the centre of each pastry square and
brush the remaining area with a little beaten egg.
Carefully fold the four corner points of the pastry into the centre and
seal the edges. Roll out the pastry trimmings and top each parcel with
pastry leaves or a simple circle to enclose the inner filling.
Brush the exterior of each parcel with beaten egg and leave in the fridge
until ready to bake. Bake for 15-20 minutes until golden. For the garnish,
heat the oil until hot, add the onions and colour until brown, add the
chestnuts and sugar and caramelise together. Pour in the wine and Madeira
and bring to the boil.
Add the vegetable stock and reduce the heat, simmer until the onions and
chestnuts are cooked, finish with the butter. Add the redcurrants, adjust
seasoning and cordon around the baked douillion.
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