Chestnut and Cranberry Parcels

  • Olive oilOLYMPUS DIGITAL CAMERA
  • 1 onion, chopped
  • 1 clove garlic chopped
  • 2 sticks celery, chopped
  • 2 packs of pre-cooked whole chestnuts roughly chopped
  • Fresh thyme and parsley
  • Brandy
  • Salt and pepper
  • 1 packet of ready-rolled (Jus Roll) puff pastry
  • 4 large tsp Cranberry sauce

Fry the onion and garlic in olive oil until it begins to soften then add the celery. Cook through until soft and beginning to brown then add the chestnuts and herbs. Add a generous slug of brandy and season to taste, cook for a few more minutes then turn off the heat. While the mixture cools slightly, unroll the pastry and cut into four equal rectangles. Cut the end off of each rectangle to make four squares (and four thin strips). Divide the mix into four and spoon two-thirds of each portion into the centre of each square (you may need to hold back a little if it looks like too much filling for the parcels). Spoon a generous teaspoon of cranberry sauce onto the chestnut mix then spoon the remaining chestnut mix on to top to cover the cranberry sauce. Brush along the outside of the pastry with some soya milk then fold each corner into the middle and gently pinch the edges together. Use a holly-shaped cutter (or other shapes cutter) to cut shapes out of the remaining strips of pastry and brush with a little milk to stick them across the seams to help hold your parcels together. Bake at 180°C for 30-40 minutes until golden brown. Serve with roast potatoes, parsnips and other seasonal vegetables. Bon appetite!

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