Chestnut leek and mushroom tartlets
Ingredients
- 225g/8oz ready-made puff pastry (thawed if frozen)
- 55g/2oz wild rice
- 2 tbsp olive oil
- 15g/½oz vegan margarine
- 370g/13oz leeks, finely chopped
- 110g/4oz oyster mushrooms, sliced
- 200g/7oz packed cooked and peeled chestnuts, chopped
- 2 sprigs fresh rosemary, leaves only, chopped
- 1 tbsp fresh sage, finely chopped
- salt and freshly ground black pepper
- 1-2 tbsp soy sauce
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