Christmas Chestnut & Mushroom Pie
Ingredients for 6 portions
- 25g butter
- 1 tbsp. olive oil
- 8 small shallots, peeled
- 200g small chestnut mushrooms, wiped
- 200g button mushrooms, wiped
- 200g cooked chestnuts
- 2 bay leaves
- 1 sprig fresh thyme
- 100ml red wine
- c. 100ml vegetable stock
- 2 tsp. Dijon mustard
- 2-3tbsp Kikkoman naturally brewed soy sauce
- fresh parsley, finely chopped
- freshly ground black pepper
- 150g fresh cranberries, thawed if frozen
- 225g puff pastry, thawed if frozen
- 1 egg, beaten
You will need a 23cm deep pie dish.
Preparation
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.
Used products in this recipe
Ingredients for 6 portions
- 25g butter
- 1 tbsp. olive oil
- 8 small shallots, peeled
- 200g small chestnut mushrooms, wiped
- 200g button mushrooms, wiped
- 200g cooked chestnuts
- 2 bay leaves
- 1 sprig fresh thyme
- 100ml red wine
- c. 100ml vegetable stock
- 2 tsp. Dijon mustard
- 2-3tbsp Kikkoman naturally brewed soy sauce
- fresh parsley, finely chopped
- freshly ground black pepper
- 150g fresh cranberries, thawed if frozen
- 225g puff pastry, thawed if frozen
- 1 egg, beaten
You will need a 23cm deep pie dish.
