Chestnut and Artichoke Parcels with Tomato

Name: Chestnut and Artichoke Parcels with Tomato
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 6
Ingredients: 200 g (7oz) long grain rice; 2 tbsp. olive oil; 1 medium onion, finely sliced; 1 celery stick, finely chopped; 2 garlic cloves, finely chopped; 200 g (7oz) cooked chestnuts, chopped; 200 g (7oz) marinated artichokes, drained, roughly chopped; 100 g (3½oz) frozen peas, thawed; Large handful parsley, roughly chopped; 1 medium egg, beaten; ¼½ tsp dried chilli flakes; 300 g (11oz) filo pastry; 50 g (2oz) butter, melted; 400 g can plum tomatoes; 2 tbsp. tomato purée; 1 tsp. caster sugar

This chestnut and artichoke parcel is a delicious winter main course

By The Good Housekeeping Cookery TeamPublished: 30 December 2008

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Yields:

Prep Time:

30 mins

Cook Time:

40 mins

Total Time:

1 hr 10 mins

Ingredients

200 g (7oz) long grain rice
2 Tbsp. olive oil
1 medium onion, finely sliced
1 celery stick, finely chopped
2 garlic cloves, finely chopped
200 g (7oz) cooked chestnuts, chopped
200 g (7oz) marinated artichokes, drained, roughly chopped
100 g (3½oz) frozen peas, thawed
Large handful parsley, roughly chopped
1 medium egg, beaten
¼½ tsp dried chilli flakes
300 g (11oz) filo pastry
50 g (2oz) butter, melted
400 g can plum tomatoes
2 Tbsp. tomato purée
1 tsp. caster sugar

Directions

1. Step 1
  Rinse the rice and put into a pan with 450ml (¾ pint) cold water. Bring to the boil, then cover and simmer on the lowest setting for 10min. Take off the heat and stand for 10min with the lid on, then spread on a tray to cool.
2. Step 2
  Heat the oil in a pan and cook the onion, celery and garlic for 10min or until softened. Set aside a quarter for the sauce. Tip the remainder into a bowl and stir in the chestnuts, artichokes and peas. When cooled, mix in the cold rice, parsley, egg, chilli and ½tsp salt. Season with freshly ground black pepper.
3. Step 3
  Preheat oven to 200°C (180°C fan) mark 6. Lay out overlapping sheets of the filo to form a 45.5cm x 30cm (18in x 12in) rectangle. Brush with butter and repeat twice more.
4. Step 4
  Cut the rectangle in half horizontally, then cut each half into three vertically to make six 12cm (6in) squares. Divide the filling among the squares. Brush edges with butter and gather up sides to form a parcel.
5. Step 5
  Put the parcels on a baking sheet and brush with remaining butter. Bake for 20-25min until golden and crisp.
6. Step 6
  To make the tomato sauce, blend the tomatoes, tomato purée, sugar and remaining onion mixture in a food processor until smooth. Pour into a small pan and simmer for 5-10min. Season and serve a little with each parcel.

Per Serving:

Calories: 466
Total carbs: 68 g
Sugars: 12 g
Total fat: 17 g
Saturated fat: 6 g

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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