Today I’d like to share one of our favourite pastry bakes, which we love to serve over the festive holidays. For the past couple of years, we’ve enjoyed this bake for our Boxing Day dinner, either with a big pile of roasted veggies or ‘bubble and squeak’. Since we’re at my mum’s this Christmas, we’ll be serving it alongside her infamous home-made chips and baked beans
This bake can also be eaten cold, so any leftovers make a tasty treat for lunchboxes. Once cooled, it holds together really well.
I packed some slices of this bake for our long road trip to France this summer. It was so much tastier than anything we’d ever find at the service stations and it kept us going for hours!
While it looks pretty impressive, it’s actually very simple to make…
The onion, garlic, celery and mushrooms are gently cooked, then stirred in with the remaining ingredients.
The mixture is spread onto a sheet of ready-rolled puff pastry.
A second sheet of pastry in folded lengthwise and scored with a knife.
The ‘shutter’ goes on top of the bake and the sides are crimped together.
It’s then baked until lightly golden brown.
And just in case you’re wondering, ‘Jalousie’ is the French term for ‘shutter’, referring to the slatted style of the pastry topping. It sounds far more sophisticated in French don’t you think?
Hands on time: 30 minutes Cooking time: 35 minutes
Ready in: 55 minutes
½ TBSP olive oil
1 large onion, finely chopped
2 garlic cloves, crushed
200g / 7oz / 2 packed cups chestnut mushrooms, finely chopped
1 celery stick, finely sliced
2 tsp dried mixed herbs (sage, oregano, thyme)
1 x 400g / 14 oz can chestnut purée
1 x 400g / 14 oz can green lentils, thoroughly drained (or 1½ cups cooked lentils)
45g / 1½ oz / ½ cup rolled oats
4 TBSP pine nuts (or use sunflower seeds)
½ tsp salt
20g / ¾ oz / ½ cup dried porcini mushrooms (optional, but highly recommended)
2 sheets ready-rolled puff pastry (each measuring approximately 35cm x 23cm / 14 “ x 9”)
Soya milk, to glaze
Pre-heat the oven to 220C (200C fan) / 425F / Gas 7.
Line a large baking tray with non stick baking paper.
Place the porcini mushrooms in a small bowl and soak them in boiling hot water to rehydrate them.
Chop the veggies.
Ready, set, go!
Heat the oil in a large frying pan (skillet) and cook the onion until it starts to soften. Add the garlic, celery, chestnut mushrooms and herbs. Continue to cook until the liquid has evaporated, stirring occasionally.
Meanwhile, place the chestnut purée, lentils, oats, nuts and salt in a large bowl and mix to combine. Remove the porcini mushrooms from the soaking water using a slotted spoon. Roughly chop them and add to the chestnut and lentil mixture. When ready, add the onions, celery and mushrooms, and stir to thoroughly combine. Taste test and add more seasoning, if required.
Unroll one of the pastry sheets and place it on the prepared baking tray. Spread the filling over the pastry base, leaving a 2.5 cm / 1 inch border. Brush the edge of the pastry with water.
Unroll the second pastry sheet, lightly dust with flour and fold in half lengthwise. Using a sharp knife, make cuts along the fold 1 cm / ½ inch apart, leaving a 2.5cm / 1 inch border. Carefully open out the pastry and lay on top of the filling. Press the edges of the pastry together and crimp to seal.
Brush the pastry with milk and bake in a preheated oven for 25-30 minutes, until lightly golden. Leave to cool for 5 minutes or so before cutting and serving.
This bake is best stored in the refrigerator where it will keep for 3 days.
Products used in this recipe
Merchant Gourmet Chestnut Purée, currently available in all major UK supermarkets
Epicure Organic Bijoux Verts Lentils, available in the UK from Tesco and Waitrose
Jus Rol Puff Pastry Sheets, available from all major UK supermarkets
If you wanted to make a smaller bake, you could make a pastry ‘plait’ similar to the method I used for the chestnut pate en croute. You’d only need 1/3 – 1/2 of the filling, so you could freeze the rest for another time.
You could also use the filling to make single-serve bakes or ‘vol au vents’. It’s very versatile!
What do you traditionally eat for your Christmas and Boxing Day dinners? Have you already planned your festive meals for this year? For Christmas Day, we’ll be having a festive nut roast, served alongside a huge pile of our favourite roasted veggies. I’ll be posting my favourite festive nut roast recipe early next week