Hearty Autumnal Treats

Whether you want a sumptuous snack before heading out on a cold autumn evening or are looking to make a dinner party go off with a bang, why not try one of these recipes.

Chicken Parcels (pictured above) 

Makes 4 parcels

Ingredients
1 Tub Castle MacLellan Chicken Pâté with Scottish Heather Honey
4 Sheets of ready roll filo pastry
20g of cranberry sauce
10g of melted butter
Flour

Method
1. Preheat the oven to 200'C
2. Scoop the tub of Castle MacLellan Chicken Pâté into a mixing bowl and stir in the cranberry sauce.
3. Lay a sheet of filo pastry on a lightly floured surface and brush with melted butter. Work quickly as the pastry will start to dry out.
4. Place a quarter of the pate mix in the centre and pull the diagonal corner to the middle to form a parcel.
5. Pinch the pastry in around the pate and let the top fall over.
6. Brush the parcels with butter again and place in a small muffin tin.
7. Repeat steps 2-4 until you have used up all the pastry sheets and the pate mix.
8. Bake the parcels for 10 minutes or until pastry is crispy and golden.
9. Once removed from the oven place on a piece of kitchen paper to absorb any excess butter.
10. Serve and enjoy

Wild Mushroom Soup with Garlic Croutons

Makes 1 large bowl or 2 smaller bowls
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Ingredients
1 Tub of Castle MacLellan Mushroom Pâté
5g dried wild mushrooms
100ml cold water
50ml single cream (reserve a little for serving)
Salt & pepper to taste

Method
1. Soak the dried mushrooms in water for 10 minutes until soft.
2. Scoop the tub of Castle MacLellan Mushroom Pâté into a sauce pan. Add the cream; softened wild mushrooms (add any remaining water from soaking the mushrooms).
3. Season with salt and pepper to taste.
4. Simmer until the ingredients are blended and hot but not boiling.
5. Liquidise using a food processor or hand blender until smooth (caution the soup will be very hot).
6. Serve in a large bowl with a swirl of cream. Enjoy.

Oozing Halloween burger

Makes 4
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Ingredients
1 tub Castle MacLellan Oven Roasted Mushroom Pâté
540g minced beef
1 small onion finely chopped
1 egg yolk
1 tbsp olive oil
2 cloves garlic
Salt and pepper

Method
1. Put the chopped onion, beef mince and egg yolk into a mixing bowl and combine all the ingredients. Take a handful of the mix and form into a flat patty using your hands.
2. Place a spoon of Castle MacLennan Oven Roasted Mushroom Pâté in the centre of the patty and close the burger up.
3. Coat bottom of frying pan with olive oil and fry the burgers over a medium/high heat for 3-5 minutes on each side depending on desired doneness.
4. Serve with ciabatta and salad.

Look To The Skies Chicken Pies

Makes 8 pies
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Ingredients
500g Packet Short Crust Pastry
200g Packet of ham hock
1 Tub Castle MacLennan Chicken Liver Pâté with Scottish heather honey
100g of Caramelised Onion or Beetroot Chutney

Method
1. Preheat the oven to 200oC
2. Roll out the pastry so slightly thinner than a pound coin. Cut out 8x9cm circles of pastry for the base and 8x7cm circles for the top of the pie.
3. Take a muffin tray and brush the moulds with a little oil. Push the pastry base into the muffin case.
4. Drop a tablespoon of the ham hock into the base of each pie; you want it to be about ½ full.
5. Spread a thin layer of chicken Pâté using about ½ a tbsp on each pie. Then drop the same amount of chutney onto top.
6. Brush the outer edge with milk/egg and add a pastry lid. Pinch the sides to seal and make a small hole in the top.
7. Cook for 20-25 minutes or until the top is golden brown