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 (3 1/2oz) frozen peas, thawed; Large handful parsley, roughly chopped; 1 medium egg, beaten; 1/41/2 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 GH Kitchen 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 (3 1/2oz) frozen peas, thawed
Large handful parsley, roughly chopped
1 medium egg, beaten
1/41/2 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

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time