Chestnut Stuffing with Puff Pastry
Chestnut Stuffing with Puff Pastry plus mushrooms, onions garlic, tarragon, pepper, shoyu or tamari inside tender puff pastry.
1 can pureed chestnuts
2 cups sliced mushrooms
1 medium onion, chopped
2 cloves of garlic, crushed
1 tablespoon fresh tarragon
1 tablespoon vegetable oil
Salt and freshly ground black pepper
Dash of Shoyu or Tamari Soy Sauce
1 package of puff pastry
One sheet parchment paper to line the pan
Saute the onions and garlic in olive oil till soft and starting to brown. Add the mushrooms, and when they are almost cooked, add the tarragon, salt, pepper and a dash of tamari. When the mushrooms have finished cooking, stir in the can of chestnuts and set aside. Preheat the oven to 400 degrees.
Roll out the puff pastry in to a 12-inch square, and place on the paper on the baking sheet. Spoon the chestnut mixture into the center of the pastry-dough square. Next, bring each of the four corners to the center of the pastry square thus covering the chestnut mixture. With your thumb and first finger pinch together the eight open edges, and it should now look like a pyramid.
Place in the preheated oven and cook until browning and crispy on top, and a metal skewer when inserted in the center comes out piping hot.
Recipe makes 4 to 6 servings.