Portobello Mushroom, Artichoke And Chestnut Parcels Recipe

• 1 x 175 gram lon grain brown rice, cooked and cooled
• 30 gm Butter
• 2 x Shallots, finely minced
• 1 x Clove garlic, crushed
• 60 gm Savoy cabbage, shredded
• 200 gm Portobello mushrooms, thinly sliced
• 150 gm Breadcrumbs
• 90 gm Chestnuts, coarsely minced
• 1 Tbsp. Thyme
• 100 gm Cheddar cheese, grated
• 175 gm Jerusalem artichokes, peeled and grated
• 4 x Basil leaves
• 2 x Large eggs, beaten
• 450 gm Puff pastry
• 1 pch Nutmeg
•     Salt and pepper
•     Oil for frying

Directions