Ingredients

• 225g/8oz ready-made puff pastry (thawed if frozen)
• 55g/2oz wild rice
• 2 tbsp olive oil
• 15g/½oz vegan margarine
• 370g/13oz leeks
• finely chopped
• 110g/4oz oyster mushrooms
• sliced
• 200g/7oz packed cooked and peeled chestnuts
• chopped
• 2 sprigs fresh rosemary
• leaves only
• chopped
• 1 tbsp fresh sage
• finely chopped
• salt and freshly ground black pepper
• 1-2 tbsp soy sauce

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Roll out the pastry on a lightly floured board. Use to line either four individual 10cm/4in loose bottomed flan rings or one 20cm/8in large one. Do not trim the excess pastry yet. Prick the base all over and leave to rest in the fridge for 30 minutes. Bake blind for 15-20 minutes until the pastry is cooked
• then trim off the excess.
• Cook the rice in boiling water until the grains split (about 30-40 minutes). Drain and allow to cool.
• Heat the olive oil and margarine in a frying pan and gently fry the leeks for about five minutes until soft.
• Add the mushrooms and fry for a further five minutes
• then stir in the chestnuts
• rosemary
• sage and cooked wild rice and season well with salt and freshly ground black pepper.
• Add the soy sauce and cook for a further two minutes.Spoon the filling into the pastry case(s) and return to the oven to bake for 5-10 minutes
• until warmed through.