Chestnut and mushroom pie

Serves: 4
Preparation time: 20 minutes
Cooking time: 55 minutes-1hour

Chestnut, mushroom and shallot pieIngredients:

200g (7oz) cooked chestnuts
2 bay leaves
1 sprig fresh rosemary
200ml (7floz) red wine
300ml (10floz) vegetable stock
25g (1oz) butter
1tbsp olive oil
12 shallots, peeled and left whole
250g (9oz) chestnut mushrooms, cut into quarters
2 tbsp beurre manié (1 tbsp flour mixed to a paste with 1 tbsp softened butter)
2 tsp Dijon mustard
Freshly ground black pepper
2 tbsp flat-leaf parsley, finely chopped
225g (8oz) puff pastry 

Method:

  1. Preheat the oven to 200°C/R6. Melt the butter in a frying pan, add the olive oil to stop it burning and fry the onions until slightly browned, for about 5 minutes.
  2. Add the mushrooms, bay leaves and rosemary and cook for a further 4-5 minutes.
  3. Add the chestnuts, red wine and vegetable stock. Bring to the boil and simmer for 20-30 minutes until the onions are soft.
  4. Add the beurre manié, stirring constantly until dissolved, and cook for a further 5 minutes until the sauce is thickened.
  5. Stir in the mustard and flat leaf parsley and season to taste with salt and freshly ground black pepper. Spoon the mixture into a pie dish.
  6. Roll out the pastry on a floured surface and place on top of filling, crimping the edges to seal the pie. Cut a cross in the top of the pastry to let the steam out during cooking.
  7. Bake for about 20 minutes until golden. Serve immediately.

Recipe and image courtesy of UKShallot.com 

Leave a Reply

Please login or register to leave a comment.

Please wait while we process your request.

Do not refresh or close your window at any time.