I made this for dinner for my whole family on Christmas Eve and it went down a treat. It was really easy to whip together, cost a few quid, made enough for eight (we were seven, but we were hungry and had leftovers) and went down well with 6 carnivores!
3x Jus-Roll of supermarket own-brand puff pastry sheets
About 12 white or chestnut mushrooms
3 cloves of garlic
A splash of white wine
200g of low-fat cream cheese
1 white onion
3 sticks of celery
2 tins of artichoke hearts
100ml of vegetable stock (or thereabouts)
A sprinkle of rosemary and oregano
1. Get the pastry out of the fridge and pre-heat the oven to 200C (for fan, 210C for regular).
2. Dice the onion, celery and garlic and soften them in olive oil or butter in a saucepan without browning for a few minutes.
3. Slice the mushrooms and add them to the frying onion
4. When soft turn up the heat add the rosemary and oregano, season with a pinch of salt and lots of cracked black pepper and add a good splash of white wine
5. Add the stock and wait to reduce for a few minutes
6. Add the artichokes (sliced into quarters or smaller) and simmer for 30 seconds before adding the cream cheese.
7. Roll out the pastry sheets and place 2 sheets on 2 baking trays on baking paper. Score about an 1 and 1/2 inches from the edge of the pastry sheet , all the way around the sheet.
8. Take the filling off the heat, and then slice the third pastry sheet into ribbons about 1 cm thick diagonally across the whole sheet.
9. Place the filling on the 2 scored pastry sheets within the scored areas. Lay the ribbons of pastry from the other sheet criss-cross across them.
10. Pop the lattices into the oven for 15-20 minutes until golden brown.
I served this with balsamic and maple syrup glazed vegetables and leeks in bread sauce; but this would go well with french stick and salad, new potatoes and minted peas or mash and gravy!
A great winter warmer!