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Ingredients
US|METRIC
4 SERVINGS
- 1 onion (large, chopped)
- 2 Tbsp. olive oil
- 15 sage leaves
- 200 grams chestnuts (cooked, roughly chopped)
- 500 grams carrots (peeled and thinly sliced)
- 1 liter vegetable stock (1¾pt)
- 150 grams plain flour (puff pastry, for rolling out)
- 75 grams Gruyere cheese (finely grated)
- 3 Tbsp. crème fraîche
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