Chestnut, Mushroom and Shallot Pie

    June 27, 2016

    • Yields: 4


    200 g Cooked chestnuts (such as Merchant Gourmet vacuum packed)


    2 Bay leaves

    1 Sprig fresh rosemary

    200 ml Red wine

    300 ml Vegetable stock

    25 g Butter

    1 tbsp Olive oil

    12 Shallots, peeled & left whole

    250 g 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

    225 g Puff pastry


    1Preheat the oven to 200°C/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.

    2Add the mushrooms, bay leaves and rosemary and cook for a further 4-5 minutes.

    3Add the chestnuts, red wine and vegetable stock.

    4Bring to the boil and simmer for 20-30 minutes until the onions are soft.

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

    6Stir in the mustard and flat leaf parsley and season to taste with salt and freshly ground black pepper.

    7Spoon the mixture into a pie dish.

    8Roll out the pastry on a floured surface and place on top of filling, crimping the edges to seal the pie.

    9Cut a cross in the top of the pastry to let the steam out during cooking. Bake for about 20 minutes until golden.

    10Serve immediately.


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