9
1 small red onion, finely sliced 1 tbsp olive oil 150g chestnutmushrooms, sliced 1tbsp brandy 100g hazelnuts, roasted 250g smoked tofu, chopped 1tsp fresh thyme 1tbsp tamari (Japanese soy sauce) Salt and freshly ground black pepper
1 Fry the red onion in the olive oil until caramelised.
2 Add themushrooms and stir-fry until they soften and change to an even dark brown colour, add the brandy and remove fromthe heat.
3 In a food processor,whiz up the roasted hazelnuts, then add the smoked tofu, cooked onions andmushrooms, thyme and tamari andwhiz to a smooth paste. Add a splash ofwater if needed, to get a smooth but firmconsistency. Season to taste.
4 Servewith slices of toasted ciabatta. Can also be served as a dipwith crudités, used as a sandwich filler or stirred into pasta for a quick veganmeal.
5 Chestnuts can also be roasted and substituted for the hazelnuts.
TIPS
Howto roast hazelnuts. Heat the oven to 200C/Gas 6. Place the hazelnuts on a baking tray and roast until golden (approx 8-10minutes). Set the timer, as there is nothing more frustrating than the aroma of roasted nuts – by then it’s too late and they are burnt. Check the nuts a couple of times and stir the nuts so that they roast evenly. Leave to cool and then rub off the skins between your hands. It is easier to buy ready-roasted skinned hazelnuts, but they don’t have the freshness and vitality of freshly-roasted nuts.
www.vegetariancookeryschool.com
SERVES 8
SMOKED SALMON, PRAWN AND HERB PIES
Crammedwith smoked salmon, prawns and herbs, these pies are a luxurious treat – perfect for Christmas entertaining!
For the pastry 450g Flaky pastry Beaten egg, to glaze
For the filling 200g smoked salmon, chopped
250g small rawprawns 25g Parmesan cheese, grated
2tbsp chopped fresh dill 1 clove garlic, finely chopped
150gmascarpone cheese Grated zest of 1 lemon Ground black pepper
1 Preheat the oven to 200C/400F/Gas 6.
MAKES 6 PIES
2On a floured surface, roll out the pastry to form
a large sheet 3mmthick and cut out 6 circles of 12cmdiameter and 6 circles of 15cmdiameter.
3Mix together the smoked salmon, prawns, Parmesan, chopped dill, garlic, mascarpone, lemon zest and plenty of ground black pepper.
4 Dollop 2–3 tablespoons of the mixture in the centre of each of the smaller circles. Brush the edges of the circleswith a little egg. Position the larger circles on top and press the pastry edges together to seal.
5 Use a sharp knife to create a small hole in the centre of each and then transfer to a baking sheet.
6 Brush the pieswith a little beaten egg and bake for about 20minutes until golden and crisp.
7 Serve hot or cold.
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