Pastry

4 ozs of marge
8ozs plain wholemeal flour
2/3 tablespoons cold water
A little soya milk for glazing
Pinch of salt

Filling

8ozs chestnuts
1oz marge
2ozs mushrooms, chopped
1 leek, finely sliced
1 clove (or more) crushed garlic
1-2 tablespoons water
salt, pepper
watercress to garnish

Method

Rub marge into flour & salt until mixture resembles fine breadcrumbs, add water to bind, knead lightly and wrap in foil or cling film and place in fridge for 30 mins.

Slit shells of chestnuts & cook in boiling water for 15 mins. Drain, cool & peel away shell & inner skin. Melt marge, sauté mushrooms briefly. Sauté sliced leek & garlic for 5 mins; chop chestnuts coarsely & add to them. Pour a little stock over ingredients to moisten, cover & simmer for 10 mins. Stir in mushrooms and remove pan from heat. Drain if too much liquid & season.

Roll the pastry into an oblong & spread the chestnut & veg. mixture over it, leaving a space round the edges. Roll up the pastry like a Swiss roll. Dampen the edges with water & press together to seal. Place on lightly greased baking sheet, brush with soya milk. Bake for 30-40mins at Gas 6 or 2000c.

Serve sliced & garnished with watercress & with a sauce if required.