A satisfying and relatively straight-forward vegetarian dish of mushrooms and pastry, with a rich chive cream balanced by the tart earthy kick of lightly pickled beetroot. Perfect for an autumnal lunch, and easy to both scale-up and pre-prepare, so ideal for stress-free entertaining.
- Chanterelles of similar seasonal mushroom
- Goats cheese
- Chives, garlic and capers
- Pre-rolled puff pastry
- Salad leaves for garnish
Really the most challenging part of this dish is the construction of the pastry box, but mastering this itself only really requires a quick measurement.
Once you have decided how long you would like the base (I recommend 4 inches or so), it is simply a matter of cutting two thin ends of the same length as the short edge of the box, and two further longer sides which should be slightly shorter than the long edge to account for the corner overlap. (I originally planned to have a…
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