Chestnut Triangles With Cranberry Sauce

This rich chestnut dish is perfect for Thanksgiving. Canned chestnut purée is available in some food stores, but if unavailable, make your own by boiling shelled chestnuts in a little water and soy milk, then blending it to a thick paste.

MAKES: 8

INGREDIENTS:

• 1 tbsp. sunflower oil
• 1 large onion, finely chopped
• 1 garlic clove, minced
• 4 oz. mushrooms, chopped
• 1 medium carrot, chopped
• 1 stalk celery, chopped
• 1/2 tbsp. soy sauce
• 1 tbsp. nutritional yeast
• 1/2 tsp. dried thyme
• 1/4 tsp. dried sage
• 1 tbsp. chopped fresh parsley
• 3/4 cup unsweetened chestnut purée
• 1/4 cup vegetable bouillon or half red wine, half bouillon
• 1 (12-oz.) package puff pastry sheets, thawed if frozen
• 2 tbsp. soy milk
• black sesame seeds, to sprinkle

FOR THE SAUCE:

• 1 cup brown sugar
• 1/2 cup orange juice
• 8 oz. fresh cranberries
• 1/2 tsp. ground cinnamon

INSTRUCTIONS:

1. Heat 1 tablespoon oil in a flameproof casserole, add the onion, and cook over medium-high heat for 5-7 minutes until it is soft. Add the minced garlic, mushrooms, carrots, and celery. Cook for 5 minutes. Add the next
   seven ingredients, cook for 5 minutes and let cool.
2. Roll each sheet into 12-inch squares and cut into four 6-inch squares. Put the chestnut mixture in the center of each square. Brush the edges of squares with water, then fold in half to form triangles. Seal edges with a fork, then brush with soy milk and sprinkle with sesame seeds. Place on 2 baking sheets. Cover and let sit in the refrigerator for 1 hour or until required.
3. Meanwhile, make the sauce. Put the sugar and orange juice into a pan, bring to a boil, then stir in the cranberries and cinnamon. Cook for about 8 minutes until the cranberries are soft but are still holding their shape. Cover and keep chilled until required. Serve at room temperature.
4. Preheat oven to 400°F. Bake for about 20 minutes, until the pastry is puffed and golden brown. Serve with the cranberry sauce.

VARIATIONS:

CHESTNUT TRIANGLES WITH MUSHROOM GRAVY:

• Prepare the chestnut triangles, but replace the cranberry sauce with gravy. Cook a small onion and 4 ounces sliced mushrooms in 1/4 cup oil until just soft. Add 1/4 cup flour, cook for 2 minutes, then slowly add 2 cups good vegetable bouillon, 1/2 cup red wine, 2 tablespoons soy sauce, 1 tablespoon nutritional yeast, and 1/2 teaspoon each sage and thyme. Cook gently, stirring constantly, until thickened; season with salt and pepper.

SMOOTH CHESTNUT TRIANGLES WITH CRANBERRY SAUCE:

• Prepare the basic recipe, but add the bouillon to the cooking vegetables and simmer until the carrot and celery are soft. Purée in a blender before mixing with the chestnut purée and herbs. black bean & mushroom triangles with cranberry sauce. Prepare the basic recipe, but purée 1 (15-ounce) can black beans and add with the bouillon in place of the chestnut purée. Add 1/2 teaspoon Tabasco.