Chestnut, Mushroom and Shallot Pie
Serves: 4
Cost CuttingEco FriendlyFreezes Well
This is perfect for an autumnal evening meal
Ingredients:
25g butter1 tbsps rapeseed oil
12 shallots, peeled and left whole
250g chestnut mushrooms, cut into quarters
2 bay leaves
1 sprig fresh rosemary
200g cooked chestnuts
200ml red wine
300ml vegetable stock
2 tbsps Beurre Manie (1 tbsp flour mixed to a paste with 1 tbsp of softened butter)
2 tsps Dijon mustard
2 tbsps flat leaf parsley, finely chopped
Freshly ground black pepper
225g puff pastry
method:
- Preheat the oven to 200C/400F/Gas 6. Melt the butter in a frying pan, add the oil to stop it burning and fry the shallots until slightly browned, about 5 minutes.
- Tip in the mushrooms, bay leaves and rosemary and cook for a further 4-5 minutes. Stir through the chestnuts, red wine and vegetable stock. Bring to the boil and simmer for 20-30 minutes until the onions are soft.
- Mix in the beurre manie, stirring constantly until is dissolves, and cook for a further 5 minutes until the sauce is thickened, then add the mustard and flat leaf parsley. Season to taste with salt and freshly ground black pepper and spoon the mixture into a pie dish.
- Roll out the pastry on a floured surface and place on top of the 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 and serve immediately.
