This makes a great dish for vegetarian
Ingredients
450 g canned chick peas, drained
1 tsp yeast extract
150 g chopped walnuts
150 g fresh white breadcrumbs
1 onion, finely chopped
100 g mushrooms, sliced
50 g canned sweetcorn, drained
2 garlic cloves, crushed
2 tbsp dry sherry
2 tbsp vegetable stock
1 tbsp fresh coriander
salt and pepper to taste
225 g puff pastry
1 eeg, beaten
For the sauce
1 tbsp vegetable oil
1 leek, thinly sliced
4 tbsp dry sherry
1 tbsp double cream
150 ml vegetable stock
Method
Preheat the oven to 200° C Gas 6
1) blend in a food processor, chick peas, yeast and bread crumbs for 30 seconds
2) sauté the onion and mushrooms for 4 minutes, in their own juice
3) stir in the chick pea mixture, corn and garlic, add the stock, sherry, coriander and season to taste, blend together, remove from the heat
4) on a floured surface, roll the pastry to form a rectangle of appreciatively 35x30 cm
5) transfer the mixture into the centre of the pastry and form a loaf shape, wrap the pastry around it, seal the edges by pressing lightly
6) place seam side down on a dampened baking tray, score the top in a criss- cross pattern
7) brush the loaf with a mixture of milk and egg, cook for 25 minutes
For the sauce
1) sauté the leek in the hot oil for 4-5 minutes, or until transparent, stir in the sherry, cream and stock, season to taste, bring to the boil, reduce the heat and simmer for 5-6 minutes.
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