Serves 4
30g butter
500g puff pastry
1 large onion, peeled and chopped
1 stick of celery, finely chopped
2 large garlic cloves, peeled and crushed
225g chopped mushrooms
115g walnuts, chopped coarsely
340g cashew nuts, chopped coarsely
225g chestnut purée
115g grated Cheddar
2 eggs, beaten
2 tbsp brandy
tsp paprika
tsp dried thyme
Salt and black pepper
1 egg, beaten, to glaze
For the mushroom sauce:
30g butter
225g chopped mushrooms
300ml soured cream
Salt and pepper
Preheat oven to 200C/gas mark 6. Melt butter and fry onion and celery about 10 minutes until soft, but not brown.
Add garlic and mushrooms and fry a further five minutes.
Add all other ingredients, except beaten egg and pastry, and mix to a pâté-like texture. Roll out pastry to about cm thick and place mixture in a log shape down the middle.
Parcel it up, sealing pastry well with beaten egg.
Decorate with leftover pastry, cut into shapes and brush with beaten egg. Cook in the oven approximately 30-45 minutes or until golden brown. Meanwhile melt butter and fry mushrooms until just cooked. Add the soured cream, heating through until hot, and season with salt and pepper to taste. Serve drizzled over walnut pâté.
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