Can I prepare this the day before?

[rhubarbcat]

Wondering how much of the vegi main course I can do before xmas day.

Its chestnut tarlet which involves frying some leek, oyster mushrooms and chestnuts, adding some cooked rice and putting on a filo pastry tartlet. If I did all the veg stuff the day before can I leave it in the fridge overnight and then reheat and add to pastry?

ta.

It should work ok but it sounds a bit dry, where is the recipe from?

ok, whole recipe is here;
But I dont have any Henderson's relish or Shoyu - what the heck is it?

Ingredients225g/8oz ready-made puff pastry (thawed if frozen)
55g/2oz wild rice
2 tbsp olive oil15g/½oz vegan margarine
370g/13oz leeks, finely chopped
110g/4oz oyster mushrooms, sliced
200g/7oz packed cooked and peeled chestnuts, chopped
2 sprigs fresh rosemary, leaves only, chopped
1 tbsp fresh sage, finely chopped
salt and freshly ground black pepper
1-2 tbsp shoyu or Henderson's relish

Method1. Preheat the oven to 200C/400F/Gas 6. Make either four individual tartlets or one larger one using a 20-22cm/8-9in flan ring.2. Roll out the pastry on a lightly floured board. Use to line either four individual 10cm/4in loose bottomed flan rings or one 20cm/8in large one. Do not trim the excess pastry yet. Prick the base all over and leave to rest in the fridge for 30 minutes. Bake blind for 15-20 minutes until the pastry is cooked, then trim off the excess.3. Cook the rice in boiling water until the grains split (about 30-40 minutes). Drain and allow to cool.4. Heat the olive oil and margarine in a frying pan and gently fry the leeks for about 5 minutes until soft. Add the mushrooms and fry for a further 5 minutes, then stir in the chestnuts, rosemary, sage and cooked wild rice and season well. Add the shoyu or Henderson's relish and cook for a further 2 minutes.6. Spoon the filling into the pastry case(s) and return to the oven for 5-10 minutes just before serving to warm through.

Ok, googled the relish stuff. Says its like worstershire sauce, think I may be substituting. I'm not eating it, what the heck - the roast guinea fowl will be lovely