Vegetarian Leek and Chestnut Purses
Ingredients:
For the purse:
- 2 - 2 1/2 tbsp olive oil
- 100g leeks, trimmed and finely chopped
- 50g arborio risotto rice
- 30ml dry white vegetarian or vegan wine
- 325-375ml light vegetable stock
- 60g chestnuts (vacuum packed), roughly chopped
- 2 tbsp cream or soya cream
- 300g filo pastry, cut into 24 x 12cm squares
For the relish:
-
1 large roasted red pepper (deseeded & skinned) - chopped
-
2 tsp fresh ginger, finely grated
-
A pinch caster sugar (to your taste)
Method: How to make leek and chestnut purses with red pepper relish
1. Pre-heat oven to Gas 6/200°C/400°F. Heat 1 tbsp oil in a pan, lightly fry the leeks until soft and golden. Stir in the rice until it is well coated. Add the wine and bring to the boil. Add 175ml stock, enough to cover rice.
2. Cover the pan and simmer until the liquid is absorbed.
3. Add 175ml of stock and the chestnuts, bring to the boil, cover and simmer for 10-12 minutes until the rice is cooked.
4. Stir in the cream and season well. Set aside.
5. Lightly brush one filo square with oil, place another on top to form an eight pointed star and brush the tips with more oil.
6. Place 2 tsp of the rice mixture into the centre of the filo pastry and pull up edges of the star to form a purse. Repeat until you have made 12 purses.
7. Bake on a tray for 15 minutes until golden.
8. To make the relish, mix the pepper, ginger and sugar and blend well. For a finer sauce, add water and sieve. Serve the relish with each portion of purses.
