Christmas Chestnut & Mushroom Pie

5 1 ratings
Total time 55 mins
10 mins preparation time
45 mins cooking time

Ingredients

6 portion(s)
25 g
butter
1 tbsp
olive oil
8 
small shallots, peeled
200 g
small chestnut mushrooms, wiped
200 g
button mushrooms, wiped
200 g
cooked chestnuts
2 
bay leaves
1 
sprig fresh thyme
100 ml
red wine
100 ml
vegetable stock
2 tsp
Dijon mustard
fresh parsley, finely chopped
freshly ground black pepper
150 g
fresh cranberries, thawed if frozen
225 g
puff pastry, thawed if frozen
1 
egg, beaten
You will need a 23cm deep pie dish.
Nutritional facts (per portion): 1461 kJ  /  349 kcal

Preparation

Step 1

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

Step 2

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.

Step 3

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

Step 4

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.

Recipe-ID: 120

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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.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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