Chestnut, Mushroom and Shallot pie
Serves: 3
Ready in: 60 mins +
Ingredients:
200g cooked chestnuts (such as Merchant Gourmet vacuum packed)2 bay leaves
1 sprig fresh rosemary
200ml vegetarian red wine
300ml vegetable stock
25g butter
1 tbsp olive oil
12 shallots, peeled and left whole
250g 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 puff pastry
method:
- Preheat the oven to 200C/400F/Gas 6. Melt the butter in a frying pan, add the olive oil to stop it burning and fry the onions until slightly browned – about five 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 it dissolves, and cook for a further five 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 accompanied with lightly steamed veggies.
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