I decided to make it bit more festive and add pecan nuts. That was good idea - very tasty and crunchy. Serve it with glass of cold beer and you'll enjoy it much more.
2 tsp olive oil
1 tbsp maple syrup + extra
15 x 12 cm rectangle of all-butter puff pastry from (about 200g)
1/2 yellow medium onion or 1 shallot
2 tsp butter
140 g/about 8 units chestnut mushrooms, very finely chopped
50 g chopped pecan nuts, plus a little extra to garnish
2 tbsp low-fat cream cheese
1 tbsp grated Parmesan
pinch of dried Italian herbs
few spring onions
Heat oven to 200C/180C fan/gas 6.
Pop the carrots in a pan of boiling water and cook for 4-5 mins until tender.
Take our carrots from pan. Cut lengthwise big-ones. Spread the carrots out in one layer on a baking tray. Carefully toss with olive oil, season with salt, peppers and half the maple syrup. Bake for 20 mins, turning once.
Next, place the pastry rectangle on a baking parchment-lined baking sheet. Score a 1 cm border. Prick the center area with a fork and put in the oven for left 12 mins with the carrots.
Fry the onion/shallot in butter until totally soft, then stir through the mushrooms. Fry for several mins until mushrooms are tender and the mixture is dry. Spread out on a plate to cool.
Whiz cooled mushroom mixture with the nuts, cream cheese, hard cheese, Italian herbs and season with salt and peppers, so you have a coarse texture.
Remove the pastry base from the oven and gently press down the center area with the back of a spoon. Spread the mushroom mix inside and lay the glazed carrots on top. You may need to tuck the ends round to fit the carrots in. Drizzle over the remaining maple syrup and bake for a further 12-15 mins until the pastry is golden. Sprinkle with spring onions and add some more chopped nuts to serve.
Recipe inspired by Good Food magazine, December 2013