Chestnut and mushroom pie
Preparation time: 20 minutes
Cooking time: 55 minutes-1hour
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
- 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.
- Add the mushrooms, bay leaves and rosemary and cook for a further 4-5 minutes.
- Add the chestnuts, red wine and vegetable stock. Bring to the boil and simmer for 20-30 minutes until the onions are soft.
- Add the beurre manié, stirring constantly until dissolved, and cook for a further 5 minutes until the sauce is thickened.
- 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.
- 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.
- Bake for about 20 minutes until golden. Serve immediately.
Recipe and image courtesy of UKShallot.com