Chestnut, leek and mushroom tartlets recipe
 A vegetarian starter or light lunch for the winter. This makes either four individual tartlets with 10cm/4in loose-bottomed flan rings or one larger one using a 20-22cm/8-9in flan ring. 225g/8oz ready-made puff pastry (thawed if frozen)55g/2oz wild rice2 tbsp olive oil15g/½oz vegan margarine370g/13oz leeks, finely chopped110g/4oz oyster mushrooms, sliced200g/7oz packed cooked and peeled chestnuts, chopped2 sprigs fresh rosemary, leaves only, chopped1 tbsp fresh sage, finely choppedsalt and freshly ground black pepper1-2 tbsp soy sauce 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 Method Preheat the oven to 200C/400F/Gas 6. Roll out the pastry on a lightly floured board. Use to line either four individual 10cm/4in loose bottomed flan rings or one 20cm/8in large one. Do not trim the excess pastry yet. Prick the base all over and leave to rest in the fridge for 30 minutes. Bake blind for 15-20 minutes until the pastry is cooked, then trim off the excess.Cook the rice in boiling water until the grains split (about 30-40 minutes). Drain and allow to cool.Heat the olive oil and margarine in a frying pan and gently fry the leeks for about five minutes until soft. Add the mushrooms and fry for a further five minutes, then stir in the chestnuts, rosemary, sage and cooked wild rice and season well with salt and freshly ground black pepper. Add the soy sauce and cook for a further two minutes.Spoon the filling into the pastry case(s) and return to the oven to bake for 5-10 minutes, until warmed through. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Roll out the pastry on a lightly floured board. Use to line either four individual 10cm/4in loose bottomed flan rings or one 20cm/8in large one. Do not trim the excess pastry yet. Prick the base all over and leave to rest in the fridge for 30 minutes. Bake blind for 15-20 minutes until the pastry is cooked, then trim off the excess. Roll out the pastry on a lightly floured board. Use to line either four individual 10cm/4in loose bottomed flan rings or one 20cm/8in large one. Do not trim the excess pastry yet. Prick the base all over and leave to rest in the fridge for 30 minutes. Bake blind for 15-20 minutes until the pastry is cooked, then trim off the excess. Cook the rice in boiling water until the grains split (about 30-40 minutes). Drain and allow to cool. Cook the rice in boiling water until the grains split (about 30-40 minutes). Drain and allow to cool. Heat the olive oil and margarine in a frying pan and gently fry the leeks for about five minutes until soft. Heat the olive oil and margarine in a frying pan and gently fry the leeks for about five minutes until soft. Add the mushrooms and fry for a further five minutes, then stir in the chestnuts, rosemary, sage and cooked wild rice and season well with salt and freshly ground black pepper. Add the mushrooms and fry for a further five minutes, then stir in the chestnuts, rosemary, sage and cooked wild rice and season well with salt and freshly ground black pepper. Add the soy sauce and cook for a further two minutes.Spoon the filling into the pastry case(s) and return to the oven to bake for 5-10 minutes, until warmed through. Add the soy sauce and cook for a further two minutes.Spoon the filling into the pastry case(s) and return to the oven to bake for 5-10 minutes, until warmed through.