Christmas Chestnut & Mushroom Pie

Pre-heat the oven to 200°C/400°F/Gas Mark 6.

Melt the butter and oil in a frying pan and sauté the shallots until lightly browned. Add the mushrooms and cook for a further 4-5 minutes. Add the chestnuts, herbs and the red wine and enough vegetable stock to cover. Bring to the boil and simmer for 20-30 minutes to reduce the liquid a little. Stir in the mustard, soy sauce, parsley and black pepper to taste. Cook for a further 5 minutes.

Spoon half the mixture into a pie dish. Top with the cranberries and spoon over the remaining chestnut and mushroom mix.  

Roll out the pastry on a floured surface and place on top of filling. Brush with the beaten egg. Make three small slits and bake for about 25 minutes or until the pastry is golden brown.