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


  • 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


  1. Heat oven to 200C/400F/ Gas 6.
  2. 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.
  3. Cut the ready rolled pastry in half. Cut each into three rectangles.
  4. Line a baking tray with baking parchment paper.
  5. Put the pastry rectangles on the baking tray and score a border into the pastry about 2 cm from the edge.
  6. Glaze the pastry with the beaten egg or extra virgin olive oil.
  7. Heat the oil in a small frying pan and sauté the onion and garlic for 3 minutes or until soft. Set aside.
  8. Mix the chestnuts, walnuts, cream cheese and onion mixture together.
  9. Place in the centre of the pastry keeping with in the border.
  10. Top with the cooked carrots, placing them in neat rows within the border of the pastry.
Bake for 12-15 minutes at 200C until golden.