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Chanterelle and Watercress Picnic Puffs

VegetarianVeganDairy FreeContains Nuts

These little hand sized parcels of moreish-ness make a great addition to your picnic basket! Serve with our pickled chanterelles and a large ‘Wild’ salad.

Serves : 4
Prep : 20 minutes
Cook : 20-25 minutes
  • 2 good sized handfuls of rinsed watercress, roughly chopped
  • 250g of cleaned chanterelles, roughly chopped (you can make up the weight with other wild/cultivated mushrooms)
  • 1 ready made puff pastry sheet
  • 1 large clove of garlic, sliced
  • 2 tbsp of toasted, crushed hazelnuts
  • 1/2 tsp of ground nutmeg
  • A squeeze of fresh orange juice
  • Beaten egg to seal and glaze (a dairy free milk alternative works just as well)
  • A glug of oil or knob of butter
  • Sea salt & black pepper

 

Method

  1. Cook the watercress in salted boiling water for about 5 minutes. Drain well and squeeze out any excess water once cool enough to handle.
  2. Heat enough oil or butter in a large frying pan over a medium heat, add the mushrooms and garlic and sauté for 5 minutes. Add the nutmeg and chopped hazelnuts and stir through.
  3. At some stage during cooking, the mushrooms will release their water. When this happens, nudge up the heat a little (keep stirring) until it evaporates. At this point add the watercress with a squeeze of orange juice, stir well to incorporate any sticky residue from the bottom of the pan and take off the heat. Season to taste.
  4. Prepare your pastry sheet by cutting the rectangle shape into a square. Cut this in half to make two triangles. Set aside the spare piece to use later, should you have any filling leftover!
  5. Take one of the pastry triangles and fold it over to form a crease. Open it back up and place some of the mushroom and watercress filling inside against the edge (you know what to do!). Brush the edges with the beaten egg or milk alternative and gently seal.
  6. Once your pastries are filled and sealed, brush over with a little beaten egg (or milk alternative) and place onto a baking sheet. Bake in a pre-heated oven at 180 deg.C for approx. 20-25mins.

 

Notes

Feel free to experiment with the shape and size of the pastries, we chose this shape due to simplicity only! (you may also find that you need more than one sheet of ready rolled).
Any other wild/cultivated mushrooms also work well in this recipe, so you can use it all year round using what mushrooms and wild greens are available.

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