MUSHROOM, SHALLOT AND CHESTNUT PARCELS

SERVES: 6 PREP:25-30 MINS COOK:18-20 MINS

15g (¾ oz) dried porcini mushrooms 75g (3oz) butter 4 shallots, finely chopped 2 cloves garlic, crushed 150g (5oz) chestnut mushrooms, sliced 150g (5oz) portabellini mushrooms, sliced 2 tbsp Madeira wine 2 tbsp chopped fresh parsley ½ 200g (7oz) pack cooked chestnuts, roughly chopped 25g (1oz) pine nuts, toasted 450g (1lb) pack spinach, washed 2 tbsp sun-dried tomato paste 270g (10oz) pack Jus-Rol filo pastry: 6 sheets 1. Soak the porcini in boiling water for 15 mins, then drain and chop. 2. Melt 25g (1oz) of the butter in a large pan and fry the shallots and garlic for 5 mins until soft. Add the mushrooms and cook over a high heat for 3-4 mins until golden and just tender. Remove from the heat and stir in the Madeira, parsley, chestnuts, pine nuts and seasoning. Leave to cool. 3. Preheat the oven to 200°C/400°F/ Gas Mark 6. Steam the spinach for 2 mins until wilted then squeeze out any water. Melt the remaining butter. Lay a clean tea towel on the work surface. Cut the stack of pastry sheets into 6 even squares. Brush each pastry square with melted butter. Lay 6 pieces in a fanned-out circle on the tea towel. Repeat with the remaining pastry to make 6 circles. 4. Spread the sun-dried tomato paste over the centre of each circle, followed by some steamed spinach on top. Spoon the mushroom mixture over the spinach. Gather up the pastry edges and pinch together firmly to seal into a pouch shape. 5. Lift the parcels onto a baking sheet and brush with the remaining butter. Bake for 18-20 mins or until golden. Per serving: 326 cals, 16g fat (7g sat fat), 5g sugar