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Chestnut Roll

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Pastry

8oz flour
4oz fat
couple tablespoons of water.

Put flour & fat into a bowl & rub together with your fingers until it looks like lumpy bread crumbs, add water gradually & mix with a wooden spoon until a ball of dough is formed, cover & chill for 30 mins.

Top tip, the less you mess with pastry the better it is (the opposite to making bread).

This should be a low maintenance main course. Pastry is very quick to make, can be made the day before and kept in the fridge in an air tight plastic bag, however, if you donít like or want to make your
own donít let that put you off trying this scrummy recipe Ė ready made alternatives are always available!

The filling

1 tin chestnut puree
1/2 onion
garlic
herbs/seasoning (parsley & sage or whatever is your favourite)
cashew pieces

Fry onion/garlic, add tin of chestnut puree, add a couple of handfuls of cashew pieces, mix Ďní mash, add herbs. Roll out pasty into a large rectangle, put the chestnut mix along one edge and roll pastry
around, seal pastry edge by pressing together, bake for 25 mins on gas mark 6, serve with some of your favourite roasted veg and some onion gravy.


 

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