Christmas dinner was a case of making it up as we went along this year but I was pleased with the way it turned out. Leeks, mushrooms, quinoa, cranberries and herbs inside puff pastry. What’s not to like? I served it with roasted potato, parsnip, sweet potato, beetroot and carrot, boiled cabbage and broccoli and mushroom gravy.
There was lots of the filling left over so used it for a quinoa roast a couple of days later. Lovely it was to.
- 2 cups of cooked quinoa
- 2 leeks finely sliced
- A handful of sliced mushrooms
- 2 crushed garlic cloves
- 1 can of butter beans
- A handful of finely chopped herbs (parsley, sage, rosemary, thyme)
- 1 handful of dried cranberries
- 1 cup chopped cooked chestnuts
- 1 sheet of ready rolled puff pastry
Fry the leeks and mushrooms on a low heat until tasty. Add the garlic, herbs, beans, cranberries and chestnuts. Cook for 5 minutes before stirring in the quinoa. Allow to cool. You can even make it the day before.
Place the pastry on a lined baking tray and pile up the filling along the centre. Roll over and tuck the ends on to seal.
Bake for 20 minutes until golden.
What did you have for Christmas?