Chestnut and Mushroom Pie
The Dish
Chestnut and Mushroom Pie
Best for: Dinner, Lunch
Serves: 4-6
Prep time: 15 mins
Cook time: 45 mins
This pie is the perfect thing to serve for a sunday lunch. It is a vegetarian pie, but the texture due to the chestnuts, makes you not even realise. It’s so packed full of rich big flavours which works so perfectly against the flaky butter pastry.
You can make the filling the day before and leave it to chill over night, which means less cooking on the day - the more prep the better i always say, as means you have more time to socialise!
The Recipe
Step 1
Preheat oven to 200 degrees C.
Step 2
Soak porcini mushrooms in boiling water, just enough to cover them.
Step 3
Add the butter, crushed garlic, shallots and onion into a large saucepan and cook on medium heat for around 5mins, frequently stirring, until onions start to soften and turn translucent.
Step 4
Now add the fresh mushrooms, chestnuts, sherry, porcini mushrooms and their soaking liquor, bay leaves, mustard soy sauce, olive oil and lemon thyme . Cook for about 10 mins
Step 5
Remove the bay leaves and thyme. Pour the mixture into a pie dish and leave to cool, i like to serve individual pies, but you can use one large dish too.
Step 6
Depending if you are serving individual pies or a large dish - cut the puff pastry out accordingly. Place the dough over the top of the pastry dish, and press the edge down firmly to the dish. Use the back of a fork to make indentations round the edge of the pastry.
Brush the pastry with the egg wash.
Step 7
Make a small hole in top of the pastry, and bake for around 20 mins until golden brown. (This allows the steam to escape.)
INGREDIENTS
30g porcini mushrooms
50g butter
2 cloves garlic, crushed.
1 large shallot, finely chopped
2 red onions, finely chopped
500g assorted mushrooms. i use a mixture of chestnut, button and cup. (chopped in halves or quarters depending on size of mushroom, you don’t want them to be too small, still want abit of bite to it )
180g ready cooked chestnuts, roughy chopped.
120ml dry sherry, equates to around (ish))
2 bay leaves
1 tsp Dijon mustard
2 tbsp light soy sauce
1 tbsp olive oil
3 sprigs of fresh lemon thyme
Salt and pepper
1 packet of pre roll puff pastry.
1 egg for the egg wash.
