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Chestnut, leek and mushroom tartlets

Makes either four individual tartlets with 10cm/4in loose-bottomed flan rings or one larger one using a 20-22cm/8-9in flan ring.

Customer Rating:
5.0 (1 votes)

Posted by: Rhona




1 - 2 hrs

Skill Level




Courses etc.

Main Courses
Side dishes

You will need

225g/8oz ready-made puff pastry Available only in our Edinburgh shops More products
55g/2oz wild rice More products
2 tbsp olive oil More products
15g/½oz vegan spread

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370g/13oz leeks More products
110g/4oz oyster mushrooms More products
200g/7oz packed cooked and peeled chestnuts

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2 sprigs fresh rosemary

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1 tbsp fresh sage

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1-2 tbsp shoyu More products

Need help converting measurements? View our recipe measurement conversion tables here.


  • Preheat the oven to 200C/400F/Gas 6.
  • Roll out the pastry on a lightly floured board. Use to line either four individual 10cm/4in loose bottomed flan rings or one 20cm/8in large one.
  • Do not trim the excess pastry yet. Prick the base all over and leave to rest in the fridge for 30 minutes.
  • Bake blind for 15-20 minutes until the pastry is cooked, then trim off the excess.
  • Cook the rice in boiling water until the grains split (about 30-40 minutes). Drain and allow to cool.
  • Heat the olive oil and margarine in a frying pan and gently fry the leeks for about five minutes until soft. Do not allow to brown.
  • Add the mushrooms and fry for a further five minutes, then stir in the chestnuts, rosemary, sage and cooked wild rice and season well with salt and freshly ground black pepper.
  • Add the shoyu and cook for a further two minutes.
  • Spoon the filling into the pastry case(s) and return to the oven to bake for 5-10 minutes, until warmed through.

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Wild Rice 20min cook
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