Chestnut Triangles with Cranberry Sauce
This rich chestnut dish is perfect for Thanksgiving. Canned chestnut puree is available in some food stores, but if unavailable, make your own by boiling shelled chestnuts in a little water and soy milk, then blending it to a thick paste.
Total Timeunder 4 hours
Make Ahead RecipeYes
OccasionCasual Dinner Party, Family Get-together, Formal Dinner Party
Recipe CourseAppetizer, Main Course, Side Dish
Dietary ConsiderationHalal, Kosher, Lactose-free, Peanut Free, Vegan, Vegetarian
Taste and TextureButtery, Fruity, Nutty
- 1 tbsp. sunflower oil
- 1 large onion, finely chopped
- 1 garlic clove, minced
- 4 oz. mushrooms, chopped
- 1 medium carrot, chopped
- 1 stalk celery, chopped
- ½ tbsp. soy sauce
- 1 tbsp. nutritional yeast
- ½ tsp. dried thyme
- ¼ tsp. dried sage
- 1 tbsp. chopped fresh parsley
- 3/4 cup unsweetened chestnut purée
- ¼ cup vegetable bouillon or half red wine, half bouillon
- 1 (12-oz.) package puff pastry sheets, thawed if frozen
- 2 tbsp. soy milk
- Black sesame seeds, to sprinkle for the sauce
- 1 cup brown sugar
- ½ cup orange juice
- 8 oz. fresh cranberries
- ½ tsp. ground cinnamon
Heat 1 tablespoon oil in a flameproof casserole, add the onion, and cook over medium-high heat for 5-7 minutes until it is soft. Add the minced garlic, mushrooms, carrots, and celery. Cook for 5 minutes. Add the next seven ingredients, cook for 5 minutes and let cool.
Roll each sheet into 12” square and cut into four 6-inch squares. Put the chestnut mixture in the center of each square. Brush the edges of squares with water, then fold in half to form triangles. Seal edges with a fork, then brush with soy milk and sprinkle with sesame seeds. Place on 2 baking sheets. Cover and let sit in the refrigerator for 1 hour or until required.
Meanwhile, make the sauce. Put the sugar and orange juice into a pan, bring to a boil, then stir in the cranberries and cinnamon. Cook for about 8 minutes until the cranberries are soft but are still holding their shape. Cover and keep chilled until required. Serve at room temperature.
Preheat oven to 400°F. Bake for about 20 minutes, until the pastry is puffed and golden brown. Serve with cranberry sauce.
Chestnut Triangles with Mushroom-Wine Gravy: Prepare the chestnut triangles, but replace the cranberry sauce with gravy. Cook a small onion and 4 ounces sliced mushrooms in ¼ cup oil until just soft. Add ¼ cup flour, cook for 2 minutes, then slowly add 2 cups good vegetable bouillon, ½ cup red wine, 2 tablespoons soy sauce, 1 tablespoon nutritional yeast, and ½ teaspoon each sage and thyme. Cook gently, stirring constantly, until thickened; season with salt and pepper.
Smooth Chestnut Triangles with Cranberry Sauce: Prepare the basic recipe, but add the bouillon to the cooking vegetables and simmer until the carrot and celery are soft. Puree in a blender before mixing with the chestnut purée and herbs.
Black Bean et Mushroom Triangles with Cranberry Sauce: Prepare the basic recipe, but puree 1 (15-ounce) can black beans and add with the bouillon in place of the chestnut puree. Add ½ teaspoon Tabasco.
Chestnut Wellington with Cranberry Sauce: Prepare the basic recipe. Unroll one pastry sheet and place the chestnut mixture in the center, brush the edges with water and fold the long sides together, pinch to seal, then seal together both ends. Continue as for basic recipe cooking for about 40 minutes until golden.
2011 Quintet Publishing Limited