Chestnut, leek and mushroom tartlets

1. 1

   Preheat the oven to 200C/400F/Gas 6.

2. 2

   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.

3. 3

   Cook the rice in boiling water until the grains split (about 30-40 minutes). Drain and allow to cool.

4. 4

   Heat the olive oil and margarine in a frying pan and gently fry the leeks for about five minutes until soft.

5. 5

   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.

6. 6

   Add the soy sauce 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.

1 serving ≈ 263 g

Nutrition values are estimates. - means data is unavailable.