Nut roast, cranberry nut rolls, panforte, coconut ice, festive mushroom pie, and mince tarts. Plus a glass of Delia's festive punch to get me through.
I added a handful of chopped cashews to the creamy mushroom filing. They were an unnecessary addition. My pies looked less impressive than last time because I made two rather than one big one as I was using my biggest tray (though I now think I used a swiss roll tin last time). It was still fun to make.
Nativity. It was a bit silly but had was full of Christmas cheer. Then we watched Outnumbered. After wrapping presents with Sylvia and getting her to bed, I felt quite sympathetic to the parents in this sitcom.
Previously on Green Gourmet Giraffe:
One year ago: Cranberry nut rolls for Christmas brunch
Two years ago: Cinnamon Stars for Christmas
Three years ago: Spiders, Banavacado and Tradition
Four years ago: Festive profiteroles with salad
Five years ago: Christmas dinner for two - roulade, salad and potato stars
Flaky Pastry Mushroom Christmas Tree
From Rose Elliot's Vegetarian Christmas (and posted here)
25g / 1oz / 1 large knob of butter
1 onion, sliced (I chopped mine)
1 garlic clove, crushed
450g / 1 lb mushrooms, sliced
75g / 3 oz / 1/2 cup cooked rice
75g / 3 oz cream cheese
1 tbsp chopped parsley (I used more)
1 tsp grated lemon rind (I used less)
2-3 tsp lemon juice
salt and freshly ground black pepper
4 sheets of puffed pastry or 2 sheets 12 x 8 inches
egg yolk, for glazing (I used an egg white)
Melt butter in a large frypan. Fry onion for about 5 minutes and then add garlic and mushrooms. Fry over medium high heat until the liquid has gone. This can take up to 30 minutes. Remove from heat and add rice, cream cheese, parsley, lemon rind and juice. Season to taste. The recipe says to chill but I just left mine in the frypan while I prepared the pastry.
The recipe said to cut out a tree shape on a piece of card (approximately 12 x 8 inches). I did this on the pastry. I did find that the top should be slightly bigger than the bottom piece so it will fit over the filling.
Place the bottom tree shape of pastry on a greased or lined tray (I used two smaller trays to do two pies because my large tray was in use but in retrospect I think the first time I did this I used a swiss roll tin). Spoon filling onto the pastry, leaving a little space around the edges. Brush egg over the edges and place top piece of pastry over the bottom. Use the scraps of pastry to cut out shapes to decorate the pie to make it look more like a Christmas tree.
Bake pie for about 30 minutes at 200 C or until pastry is golden brown. Serve warm. Keeps a few days in the fridge and can be reheated in the oven if you want to make it ahead.
On the stereo:
White Christmas: Bing Crosby
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