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Spiced rice and mushroom en croute

Spiced rice and mushroom en croute

Name: Spiced rice and mushroom en croute
Total time: 1 h
Yield: serves 6
Ingredients: 500g block puff pastry; 1 egg beaten; 60g basmati rice; a pinch turmeric; 1 lemon zested; 1 onion finely chopped; 600g chestnut mushrooms sliced; butter; a handful parsley or tarragon chopped; 1 tbsp dried cranberries; 2 eggs hard-boiled and chopped; to decorate sesame seeds

Published: December 19, 2014 at 2:29 PM

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serves 6

Easy

Total time: 1 hr

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Try out this simple recipe for a delicious veggie alternative to salmon en croute. Turmeric spiced rice, mushroom and cranberries are encased in buttery puff pastry.

Vegetarian

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Ingredients

Nutrition

500g block puff pastry
1 egg

beaten

filling

60g basmati rice
a pinch turmeric
1 lemon

zested
1 onion

finely chopped
600g chestnut mushrooms

sliced
butter
a handful parsley or tarragon

chopped
1 tbsp dried cranberries
2 eggs

hard-boiled and chopped
to decorate sesame seeds

Nutrition: per serving

kcal546
fat37.3g
saturates16.8g
carbs43.2g
sugars0g
fibre1.8g
protein12g
salt1.01g

Method

step 1

Cook the rice with the turmeric and lemon zest, drain and cool. Gently fry the onion and mushrooms in the butter until soft. Stir in the rice, herbs, cranberries and eggs and season.
step 2

Heat the oven to 200c/fan 180c/gas 6. Roll out the pastry into a rectangle. Put the mix down one side in a log, fold the pastry over to make a parcel, trim, crimp the sides and brush with beaten egg.
Add some leaf decorations if you like and brush again. Chill for 30 minutes. Sprinkle with the sesame seeds and bake for 30 minutes.

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