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I've hung onto this recipe for years, knowing that I would need it one day. And this Christmas I will be using it. I thought I'd post it so as not to lose it. It's a puff pastry case in the shape of a pine tree, stuffed with a mixture of rice, boursin cheese and mushrooms. Decorate the tree with pastry scraps, cut out into the shape of baubles and stars. It looks festive enough to be a crowd pleaser, veggie or not.
- 25 g butter
- 1 onion, sliced
- 2 garlic cloves, crushed
- 450 mushrooms, sliced
- 1 lemon, juice and rind of
- 75 g cooked rice
- 75 g boursin cheese
- 30 ml fresh parsley, chopped
- 2 1⁄2 ml grated nutmeg
- salt & fresh ground pepper
- 350 g bought puff pastry
- 1 egg, beaten
- 225 g fromage frais (8 percent fat)
- 30 ml fresh mixed herbs, chopped
- To make the filling, melt butter in a large pan and fry onions for five minutes, then add garlic and mushrooms. Cook for 10 mins until tender and all the juices have dried up.
- Add the lemon juice and rind, rice, cheese, parsley, nutmeg and salt and pepper. Mix well, then chill.
- Preheat the oven to 200C (400F, gas 6).
- Cut pastry in half and roll each half to a 36 x 25.5 cm rectangle. (That's 14 x 10 inches) Fold these in half lengthways and cut the long edge of each into a Christmas tree shape.
- Unfold and place tree on a baking sheet. Brush with egg, spoon filling into centre, and cover with second tree.
- Seal the edges, prick tree and garnish with pastry scraps. Glaze with egg and bake for 30 mins until golden.
- Gently heat fromage frais and herbs, season and serve hot with tree.