Chestnut, Leek and Mushroom Tartlets

Serves 4

225g/8 oz ready made vegetarian puff pastry (thawed if frozen)

50g/2 oz wild rice, cooked

30ml/2 tbsp olive oil

15g/½ oz vegan margarine

375g/12 oz leeks, finely chopped

100g/4 oz oyster mushrooms, sliced

200g/7 oz packet cooked and peeled chestnuts, chopped

2 sprigs fresh rosemary, leaves only, chopped

15ml/1tbsp fresh sage, finely chopped

Salt and freshly ground black pepper to taste

15-30ml/1-2 tbsp shoyu or Henderson’s Relish

Preheat the oven to 200°C/400°F/Gas Mark 6.

Roll out the pastry on a lightly floured board. Use to line either four individual (10cm/4”) loose bottomed flan rings or one 20cm/8” large one.

Do not trim the excess pastry yet. Prick the base all over and leave to rest in the fridge for 30 minutes.

Bake blind for 15-20 minutes until the pastry is cooked, then trim off the excess.

Cook the rice in boiling water until the grains split (about 30-40 minutes). Drain and allow to cool.

Heat the olive oil and margarine in a frying pan and gently fry the leeks for about 5 minutes until soft.

Add the mushrooms and fry for a further 5 minutes, then stir in the chestnuts, rosemary, sage and cooked wild rice and season well. Add the shoyu or Henderson’s Relish and cook for a further 2 minutes.

Spoon the filling into the pastry case(s) and return to the oven for 5-10 minutes just before serving to warm through.