Walnut Pate en Croute

(Source: Rose Elliot – Gourmet Vegetarian Cooking, 1982)

(feeds 12)

flaky pastry
1oz butter
1 large onion, chopped
1 stick celery, chopped
2 large cloves garlic
4oz walnuts
12oz cashews
8oz chestnut puree
4oz cheddar cheese
2 eggs
2 tbsp brandy
½ tsp paprika
½ tsp dried thyme
salt & pepper
8oz button mushrooms
beaten egg to glaze

Fry onion and celery in butter for 10 min. until soft. Remove from heat and stir in garlic, nuts, cheese, eggs, brandy, paprika, thyme and seasoning.
Set oven to 425º F / gas 7. Roll pastry rectangle 12” x 16”. Put pate in centre and mushrooms on top. Brush edges of pastry with cold water then fold over to encase pate and mushrooms (not too tightly to allow for pate to expand). Place pastry parcel seam side down on baking sheet. Garnish with pastry leaves, cut steam vents, brush with beaten egg and cook at top of oven for 30 min. then lower to 375º / gas 5 for further 25 – 30 mins.

Sauce: I usually make one with onion, garlic, celery &/or fennel, carrot and other root veg. caramelised in butter (just cook chopped veg until brown). Add a little flour and cook for another minute before adding chopped tomatoes, red wine, bay leaf and other herbs to taste (eg. thyme, parsley, basil, oregano). Let sauce simmer, add salt and black pepper. Sieve for a smooth gravy.