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.
Recipe as PDF
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