Chestnut and Cranberry 'En Croute'

4 to 6 portions

4 tbsp.olive oil2medium onions, chopped4cloves garlic, finely chopped100gbutton mushrooms, finely chopped100mlsred wine250gchestnut purée, unsweetened100gcooked chestnuts, chopped60gbreadcrumbs120gfresh cranberries500gpuff pastry2egg yolks, beaten

• Heat 3 tablespoons of oil in a frying pan. Add the onions and fry over a moderate heat until translucent. Add the garlic and mushrooms and fry for a further 3 minutes. Pour in the wine to deglace. Stir well; simmer over a low heat until the liquid has almost all evaporated.
• Remove from the heat and stir in the chestnut purée, chopped chestnuts and breadcrumbs. Season with salt and pepper. Place to the side and allow the mixture to cool.
• Meanwhile, place the cranberries in a little water and simmer gently for 3 to 4 minutes. Drain and allow to cool. When cool; carefully combine the chestnut mixture and cranberries.
• To prepare the pastry: roll pastry out to a thickness of 3mm. Cut into rectangles (8-12). Dust each rectangle with flour and place to the side for use later.
• Divide the mixture into equal portions. Lay half of the puff pastry rectangles out on a clean surface and place a portion of the filling in the centre of each. Brush the edges with egg yolk. Place a pastry half on top and crimp the edges in a decorative pattern. Trim away the scrapes and retain for use later. Brush the tops with egg yolk.
• Using the scrapes, make holly leaves and place on top of the en croutes.
• Place on a baking tray and brush once more and cook in a pre-heated oven (200 degrees C/400 degrees F) for 30 mins or until the pastry is golden brown.
• Serve with a creamy wine and herb sauce.

Note: ​Remember to make a hole for the steam to escape during cooking.