Denise says:
- Colourful, attractive and ideal for the forthcoming Yom Tovim.
- Enjoy hot, cold or warm as a starter or main course. Use olive oil and non dairy cream cheese to make it vegan too!
- Preparation Time: 30 minutes
- Cooking Time: approx. 45 minute
- Serves: 6 people
Ingredients:
- 10 carrots , peeled and cut in half lengthways, or about 20 baby carrots cut in half
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- ~
- 320g ready rolled puff pastry 1 egg – for glazing – use extra virgin olive oil for vegan option
- ~ 1 tablespoon rapeseed/ vegetable oil – for frying 1 large white onion peeled and chopped 2 cloves garlic – peeled and finely chopped
- 140g dried chestnuts - roughly chopped
- 3 tablespoons walnuts -, plus a little extra to garnish – roughly chopped
- 3 tablespoon low-fat cream cheese/ non-dairy cream cheese
- Garnish: Sprigs of Parsley and
Method
- Heat oven to 200C/400F/ Gas 6.
- Place the carrots in a pan of boiling water and cook for about 10-12 minutes or until tender. Spread the carrots out in one layer on a baking tray. Carefully toss with olive oil, seasoning and maple syrup. Bake for 20 mins, turning once.
- Cut the ready rolled pastry in half. Cut each into three rectangles.
- Line a baking tray with baking parchment paper.
- Put the pastry rectangles on the baking tray and score a border into the pastry about 2 cm from the edge.
- Glaze the pastry with the beaten egg or extra virgin olive oil.
- Heat the oil in a small frying pan and sauté the onion and garlic for 3 minutes or until soft. Set aside.
- Mix the chestnuts, walnuts, cream cheese and onion mixture together.
- Place in the centre of the pastry keeping with in the border.
- Top with the cooked carrots, placing them in neat rows within the border of the pastry.
Tagged in: Carrots, Chestnuts, Cream Cheese, English, Garlic, Lunch, onion, Parsley, Puff pastry, Starter, Vegetarian, Walnuts, Yom Tov