Chestnut, Mushroom & Shallot Pie
Autumn is certainly here, with not much warning. But it does give us an excuse to make some homely, warming British classics. Which is just as well for British Food Fortnight around the corner and a certain TV programme on that makes the nation want to cook and bake. To warm us up, we have a wonderful twist on a classic British pie.
Serves 4 | Preparation time: 20 minutes | Cooking time: 55 minutes – 1hour
- 200g cooked chestnuts (such as Merchant Gourmet vacuum packed)
- 2 bay leaves
- 1 sprig fresh rosemary
- 200ml red wine
- 300ml vegetable stock
- 1tbsp olive oil
- 12 shallots, peeled & left whole
- 250g chestnut mushrooms, cut into quarters
- 2 tbsp Beurre Manie (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
1. Preheat the oven to 200°C/Gas 6.
2. Gently heat the olive oil 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.