Make either four individual tartlets or one larger one using a 20/22cm (8/9-inch) flan ring. If you are cooking for lots of people this can be easier than doing lots of little ones.

The pastry case and the filling can be cooked separately in advance, then assembled and warmed through just before serving.

Serves 4

Ingredients
225g/ 8 ozready made puff pastry (thawed if frozen)
50g/2 ozwild rice, cooked
30ml/2 tbspolive oil
15g/ margarine
375g/ 12 ozleeks, finely chopped
100g/ 4 ozoyster mushrooms, sliced
200g/7 oz packetcooked and peeled chestnuts, chopped
2 sprigsfresh rosemary, leaves only, chopped
15ml/1tbspfresh sage, finely chopped
to taste: salt and freshly ground black pepper
15-30ml/1-2 tbsp shoyu or Henderson's Relish
Method

1. Preheat the oven to 200C/400F/Gas Mark 6.

2. Roll out the pastry on a lightly floured board. Use to line either four individual (10cm/4") loose bottomed flan rings or one 20cm/8" 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.

3. Cook the rice in boiling water until the grains split (about 30-40 minutes). Drain and allow to cool.

4. Heat the olive oil and margarine in a frying pan and gently fry the leeks for about 5 minutes until soft. Add the mushrooms and fry for a further 5 minutes, then stir in the chestnuts, rosemary, sage and cooked wild rice and season well. Add the shoyu or Henderson's Relish and cook for a further 2 minutes.

5. Spoon the filling into the pastry case(s) and return to the oven for 5-10 minutes just before serving to warm through.