Make either four individual tartlets or one larger one using a 20/22cm (8/9-inch) flan ring. If you are cooking for lots of people this can be easier than doing lots of little ones. The pastry case and the filling can be cooked separately in advance, then assembled and warmed through just before serving.

Vegan Serves 4 Ingredients 225g/ 8 oz ready made puff pastry (thawed if frozen) 50g/2 oz wild rice 30ml/2 tbsp olive oil 15g/ ½ oz vegan margarine 375g/ 12 oz leeks, finely chopped 100g/ 4 oz oyster mushrooms, sliced 200g/7 oz packet cooked and peeled chestnuts, chopped 2 sprigs fresh rosemary, leaves only, chopped 15ml/1tbsp fresh sage, finely chopped to taste salt and freshly ground black pepper 15-30ml/1-2 tbsp shoyu or Henderson's Relish

Method

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

2. Roll out the pastry on a lightly floured board. Use to line either four individual (10cm/4") loose bottomed flan rings or one 20cm/8" 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. Cook the rice in boiling water until the grains split (about 30-40 minutes). Drain and allow to cool.

4. Heat the olive oil and margarine in a frying pan and gently fry the leeks for about 5 minutes until soft. Add the mushrooms and fry for a further 5 minutes, then stir in the chestnuts, rosemary, sage and cooked wild rice and season well. Add the shoyu or Henderson's Relish and cook for a further 2 minutes.

5. Spoon the filling into the pastry case(s) and return to the oven for 5-10 minutes just before serving to warm through.

© Copyright The Vegetarian Society 2000

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