Jewish Cookery | Kosher Recipes | Carrot and Chestnut Pastry Tartlets

Ingredients

• 10 carrots , peeled and cut in half lengthways, or about 20 baby carrots cut in half
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 320g ready rolled puff pastry 1 egg – for glazing – use extra virgin olive oil for vegan option
• ~ 1 tablespoon rapeseed/ vegetable oil – for frying 1 large white onion peeled and chopped 2 cloves garlic – peeled and finely chopped
• 140g dried chestnuts - roughly chopped
• 3 tablespoons walnuts -, plus a little extra to garnish – roughly chopped
• 3 tablespoon low-fat cream cheese/ non-dairy cream cheese
• Garnish: Sprigs of Parsley and