How to make it

  • Shortcrust Pastry
  • Sieve the flour and salt together into a bowl.
  • Cut the fats into 1.5cm (½ inch) cubes and rub lightly into flour, lifting the mixture to add air, until the mixture resembles breadcrumbs.
  • Make a well in the middle of the mixture and stir in enough water using a knife, until a soft but not sticky pastry is formed.
  • Cover tightly and allow to rest in a fridge for 15 - 30 minutes.
  • Roll out to the required thickness.
  • At this stage the pastry may be frozen if required.
  • Filling
  • Slit shells of chestnuts, cook in boiling water for 15 minutes.
  • Drain, cool and peel away shell and inner skin and coarsely chop.
  • Chop the mushrooms, finely slice the leek
  • Melt the butter, sauté mushrooms briefly, remove and reserve.
  • Add the sliced leek and crushed garlic cook for 5 minutes, add the chestnuts.
  • Pour a little stock to moisten, cover and simmer for 10 minutes.
  • Add the mushrooms and remove pan from heat.
  • Drain if too much liquid and season.
  • Roll the pastry into an oblong and spread with the mixture, leaving a space round the edges.
  • Roll up the pastry like a Swiss roll.
  • Dampen the edges with water and press together to seal.
  • Place on lightly greased baking tray, brush with milk.
  • Pre-heat oven to 200°C: 400 °F: Gas 6
  • Bake for 30-40 minutes
  • Serve slices and garnished with watercress.

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