Chestnut Triangles with Cranberry Sauce

1. 1

   Heat 1 tablespoon oil in a flameproof casserole, add the onion, and cook over medium-high heat for 5-7 minutes until it is soft.

2. 2

   Add the minced garlic, mushrooms, carrots, and celery.

3. 3

   Cook for 5 minutes.

4. 4

   Add the next seven ingredients, cook for 5 minutes and let cool.

5. 5

   Roll each sheet into 12 square and cut into four 6-inch squares.

6. 6

   Put the chestnut mixture in the center of each square.

7. 7

   Brush the edges of squares with water, then fold in half to form triangles.

8. 8

   Seal edges with a fork, then brush with soy milk and sprinkle with sesame seeds.

9. 9

   Place on 2 baking sheets.

10. 10

    Cover and let sit in the refrigerator for 1 hour or until required.

11. 11

    Meanwhile, make the sauce.

12. 12

    Put the sugar and orange juice into a pan, bring to a boil, then stir in the cranberries and cinnamon.

13. 13

    Cook for about 8 minutes until the cranberries are soft but are still holding their shape.

14. 14

    Cover and keep chilled until required.

15. 15

    Serve at room temperature.

16. 16

    Preheat oven to 400F.

17. 17

    Bake for about 20 minutes, until the pastry is puffed and golden brown.

18. 18

    Serve with cranberry sauce.

* Per serving · 4 servings · Values may vary.