Golden crowns stuffed with Josephine, cranberry sauce

FARCE
- 2 to 3 shortcrust pastas
- 1 sweet potato
- 200g mushrooms
- 120g chestnuts cooked au naturel
- 2 onions
- 1 clove of garlic
- 1 tbsp chopped chives
- 1,5 tbsp olive oil
- Salt,
pepper

DORURE
- 2 Josephine
- 1 small bowl of cranberries
- 5 tablespoons of soya milk
- 5 tablespoons of agave syrup
- 1 tablespoon of oil


- 125 ml vegetable stock
- 1 onion
- 1 clove of garlic
- 1 tablespoon olive oil
- 2 tablespoons soy sauce
- 2 tablespoons maple syrup
- 2 tablespoons wholemeal sugar
- 1 tablespoon cornstarch
- Salt, pepper

Prepare the stuffing:
Chop all the vegetables into small cubes. Heat the oil in a frying pan over high heat and fry the onions and mushrooms for a few minutes. Add the sweet potatoes and chestnuts, as well as the garlic clove pressed or finely chopped. Reduce heat to medium-low and add 1/2 glass of water. Cook, stirring occasionally, until the vegetables are cooked through. Add salt and pepper to taste.

Prepare the sauce:
Finely chop the onion and garlic and sauté in a small saucepan in olive oil over high heat for 1 minute. Add the cranberries and mix well. Cook for 1 minute, reducing heat to medium. Add remaining ingredients and mix well. Simmer over low heat for 5-10 minutes. Adjust the seasoning if necessary.

Make the crowns:
With a shortcrust pastry, cut out 2 rounds of pastry of about 15 cm. Place one of the rounds on a baking sheet covered with baking paper. Using a bowl, hollow out the second round of pastry to form a ring about 3cm wide. Spread a little filling around the dough round and place the ring on top. Seal the outer edges with a fork and press the dough from the inside so that it does not protrude from the ring. From the centre of the pastry round, cut out a star shape and fold the triangles formed towards the ring to close the crown (there will still be places where the filling is visible, this is normal). With the remaining dough scraps, form a ball and roll it out and repeat the operation to form the second crown. Do the same with the second shortcrust pastry. With the remaining dough scraps, cut out small leaves to stick on the crowns to decorate them. Brush the crowns with the gold and bake in the oven for 25 minutes at 150°C.

Arrange the plates:
Place a crown in the centre of each plate and garnish the centre with 1/2 Josephine, sprinkle with chopped cranberries. Serve hot with the cranberry sauce.

Photo © Marie Laforêt