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Recipe by Simon Rimmer

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1. Cook the rice with the turmeric and lemon zest, drain and cool. Gently fry the onion and mushrooms in the butter until soft. Stir in the rice, herbs, cranberries and eggs and season.
2. Heat the oven to 200C/fan 180C/gas 6. Roll out the pastry into a rectangle. Put the mix down one side in a log, fold the pastry over to make a parcel, trim, crimp the sides and brush with beaten egg. Add some leaf decorations if you like and brush again. chill for 30 minutes. Sprinkle with the sesame seeds and bake for 30 minutes.

Per serving

546 kcalories, protein 12g, carbohydrate 43.2g, fat 37.3 g, saturated fat 16.8g, fibre 1.8g, salt 1.01 g

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• Margaret

  20 November 2008

  Margaret rated this recipe

  

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• Snark

  04 February 2009

  Snark rated and commented on this recipe

  

  Delicious recipe, very easy and great for leftovers.

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Ingredients

• 500g block puff pastry
• 1 egg , beaten

FILLING

• 60g basmati rice
• a pinch turmeric
• 1 lemon , zested
• 1 onion , finely chopped
• 600g chestnut mushrooms , sliced
• butter
• a handful parsley and tarragon, chopped
• 1 tbsp dried cranberries
• 2 eggs , hard-boiled and chopped
• sesame seeds to decorate

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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 1 hour plus chilling

Ingredients

• 500g block puff pastry
• 1 egg , beaten

FILLING

• 60g basmati rice
• a pinch turmeric
• 1 lemon , zested
• 1 onion , finely chopped
• 600g chestnut mushrooms , sliced
• butter
• a handful parsley and tarragon, chopped
• 1 tbsp dried cranberries
• 2 eggs , hard-boiled and chopped
• sesame seeds to decorate

Per serving

546 kcalories, protein 12g, carbohydrate 43.2g, fat 37.3 g, saturated fat 16.8g, fibre 1.8g, salt 1.01 g

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