Chestnut, Leek and Mushroom Tartlets

Chestnut, Leek and Mushroom Tartlets

Serves 4
Cooks in
Preparation Time



225g/8oz ready-made puff pastry (thawed if frozen)
55g/2oz wild rice
2 tbsp olive oil
15g/½oz margarine
370g/13oz leeks, finely chopped
110g/4oz oyster mushrooms, sliced
200g/7oz field fare frozen chestnuts – defrosted & chopped
2 sprigs fresh rosemary, leaves only, chopped
1 tbsp fresh sage, finely chopped
salt and freshly ground black pepper
1-2 tbsp soy sauce

Ingredients225g/8oz ready-made puff pastry (thawed if frozen)55g/2oz wild rice2 tbsp olive oil15g/½oz margarine370g/13oz leeks, finely chopped110g/4oz oyster mushrooms, sliced200g/7oz field fare frozen chestnuts – defrosted & chopped2 sprigs fresh rosemary, leaves only, chopped1 tbsp fresh sage, finely choppedsalt and freshly ground black pepper1-2 tbsp soy sauce


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

Cook the rice in boiling water until the grains split (about 30-40 minutes). Drain and allow to cool. Heat the olive oil and margarine in a frying pan and gently fry the leeks for about five minutes until soft. 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.

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.

Many thanks to for this recipe

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