Comté, mushroom and nut pâté en croute recipe

Name: Comté, mushroom and nut pâté en croute recipe
Ingredients: 2 x 320g packs all-butter puff pastry sheets; 30g unsalted butter; 1 large onion, finely chopped; 1 stick celery, finely chopped; 250g mushrooms, chopped quite small; 1 large clove garlic, crushed; 120g walnuts, chopped quite small; 360g cashew nuts, chopped quite small; 240g unsweetened chestnut puree; 150g Comté, cubed (aged for 18 or 24 months); 2 tbsps brandy; ½ tsp paprika; 1 tsp thyme leaves, chopped; 2 free range eggs, lightly beaten; 1 free range egg, beaten, to glaze; 250g mushrooms, sliced; 30g butter; 300ml full fat soured cream (full fat is key as half fat will split when heated)

tasteoffrancemag.com

This is a fantastic vegetarian main course to serve at Christmas – the tang of the Comté and the sweetness of the chestnut purée is the perfect combination.

View full recipe on tasteoffrancemag.com

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Ingredients

2 x 320g packs all-butter puff pastry sheets
30g unsalted butter
1 large onion, finely chopped
1 stick celery, finely chopped
250g mushrooms, chopped quite small
1 large clove garlic, crushed
120g walnuts, chopped quite small
360g cashew nuts, chopped quite small
240g unsweetened chestnut puree
150g Comté, cubed (aged for 18 or 24 months)
2 tbsps brandy
½ tsp paprika
1 tsp thyme leaves, chopped
2 free range eggs, lightly beaten
1 free range egg, beaten, to glaze
250g mushrooms, sliced
30g butter
300ml full fat soured cream (full fat is key as half fat will split when heated)