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Strawberry Sensations!

Chestnut, Mushroom and Shallot pie

Serves: 3

Ready in: 60 mins +

Ingredients:

200g cooked chestnuts (such as Merchant Gourmet vacuum packed)
2 bay leaves
1 sprig fresh rosemary
200ml vegetarian red wine
300ml vegetable stock
25g butter
1 tbsp olive oil
12 shallots, peeled and left whole
250g chestnut mushrooms, cut into quarters
2 tbsp beurre manié (1 tbsp flour mixed to a paste with 1 tbsp softened butter)
2 tsp Dijon mustard
freshly ground black pepper
2 tbsp flat leaf parsley, finely chopped
225g puff pastry

method:

  • Preheat the oven to 200C/400F/Gas 6. Melt the butter in a frying pan, add the olive oil to stop it burning and fry the onions until slightly browned – about five minutes. Add the mushrooms, bay leaves and rosemary and cook for a further 4-5 minutes.
  • Add the chestnuts, red wine and vegetable stock. Bring to the boil and simmer for 20-30 minutes until the onions are soft. Add the beurre manié, stirring constantly until it dissolves, and cook for a further five minutes until the sauce is thickened.
  • Stir in the mustard and flat leaf parsley and season to taste with salt and freshly ground black pepper. Spoon the mixture into a pie dish.
  • Roll out the pastry on a floured surface and place on top of filling, crimping the edges to seal the pie. Cut a cross in the top of the pastry to let the steam out during cooking. Bake for about 20 minutes until golden. Serve immediately accompanied with lightly steamed veggies.
Print Recipe

www.ukshallot.com

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