Chestnut, mushroom and shallot pie

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This recipe is classed as easy

Rating 2.96 / 5 (28 votes)

Prep time:
20 min
Cook time:
55 min
Serves:
4

Chestnut pie, is a winter warming puff pastry topped pie which makes a great vegetarian main course

Method

1. Preheat the oven to 200C/180C fan/gas 6.

2. Melt the butter in a frying pan, add the olive oil to stop it burning and fry the onions until slightly browned, about 5 minutes.

3. Add the mushrooms, bay leaves and rosemary and cook for a further 4-5 minutes.

4. Add the chestnuts, red wine and vegetable stock. Bring to the boil and simmer for 20-30 minutes until the onions are soft.

5. Add the beurre manie, stirring constantly until is dissolves, and cook for a further 5 minutes until the sauce is thickened.

6. 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.

7. 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.


8. Bake for about 20 minutes until golden. Serve immediately.

Recipe from www.UKShallot.com

Ingredients


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