A wonderful main course to serve at Christmas – the tang of the Comté and the sweetness of the chestnut purée are beautifully complemented by the earthy flavours of the nuts and mushrooms.
Each croute serves 4 people, so you can cook one now and freeze the other for a later date, or even halve the qualities to just feed 4 people if you wish.
- Melt the butter in a large frying pan over medium-to-low heat and gently fry the onion, mushrooms and celery for about 10 minutes until soft, but not brown. Remove from the heat, stir in all other ingredients, season with salt and freshly ground black pepper to taste and mix well. Leave to cool.
- Heat oven to 200˚C (180˚C fan).
- Lay the pastry sheet out flat.
- Form the mixture into two sausage shapes a bit shorter than the length of the pastry, then roll the pastry around the filling (like a large sausage roll), cut off any excess overlap and brush the edges with beaten egg and press to seal the pastry. Glaze the surface of the pastry with the beaten egg – excess pastry can be used to decorate, i.e. cut out leaf shapes or stars to stick on with more beaten egg.
- Line two baking sheets with non-stick parchment or silicone and carefully transfer the croutes and bake for 30 minutes until dark golden brown (you can freeze them at this point; defrost completely before baking).
- Meanwhile, make the sauce: melt the butter in a large frying pan over medium heat and fry the mushrooms, turn the heat down very low, stir in the soured cream, season with salt and black pepper and serve straight away.
Recipe © Laura Pope