Chestnut, Mushroom and Shallot Pie
June 27, 2016
- Yields: 4
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.