Chestnut, Mushroom and Shallot Pie

Serves: 4

453 -

26.9g -

12.9g -

6.1g -

1.38g -

7g -

33.4g -

3.1g -

This is perfect for an autumnal evening meal

25g butter

1 tbsps rapeseed oil

12 shallots, peeled and left whole

250g chestnut mushrooms, cut into quarters

2 bay leaves

1 sprig fresh rosemary

200g cooked chestnuts

200ml red wine

300ml vegetable stock

2 tbsps Beurre Manie (1 tbsp flour mixed to a paste with 1 tbsp of softened butter)

2 tsps Dijon mustard

2 tbsps flat leaf parsley, finely chopped

Freshly ground black pepper

225g puff pastry

Preheat the oven to 200C/400F/Gas 6. Melt the butter in a frying pan, add the oil to stop it burning and fry the shallots until slightly browned, about 5 minutes.
Tip in the mushrooms, bay leaves and rosemary and cook for a further 4-5 minutes. Stir through the chestnuts, red wine and vegetable stock. Bring to the boil and simmer for 20-30 minutes until the onions are soft.
Mix in the beurre manie, stirring constantly until is dissolves, and cook for a further 5 minutes until the sauce is thickened, then add the mustard and flat leaf parsley. Season to taste with salt and freshly ground black pepper and spoon the mixture into a pie dish.
Roll out the pastry on a floured surface and place on top of the 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 and serve immediately.

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