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Prune and pistachio en croute

Simon Rimmer from Great Food Live
For delicious meat-free Christmas dining or as an accompaniment to the traditional dinner, try Simon Rimmer's prune and pistachio en croute

Prune and pistachio en croute

Method

1. Preheat the oven to 200C/gas 6. Roll the pastry out to form a rectangle measuring 25x33 cm.

2. Heat the oil in a frying pan and add the garlic, onion, celery and carrots. Cook for 3-4 minutes, until soft but not coloured.

3. Stir in the chestnut puree and cook for 1 minute.

4. Add the prunes, rice, pistachios and port.

5. Season and fold in the parsley. Lay the mixture along the centre of the pastry and brush one edge with the beaten egg wash. Roll up and seal the ends.

6. Bake for 25-30 minutes, until crisp and golden.

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Serves: 4

Prep: 25 min
Cook: 35 min

Ingredients
225g ready-made Puff pastry
2 tbsp Olive oil
1 garlic clove, crushed
1 onion, finely chopped
2 sticks Celery, finely chopped
2 Carrots, finely chopped
200g unsweetened chestnut puree
200g prunes, chopped and soaked in 400ml port
225g cooked long grain rice
75g shelled chopped pistachios
3 tbsp port
1 tbsp chopped Parsley
1 egg, beaten