Chestnut, mushroom and shallot pie recipe
A classic veggie pie with buttery puff pastry. For the filling, mushrooms, chestnuts, and shallots are simmered in a rich red wine sauce thickened with Beurre Manié, a kind of roux. Lift the flavours by stirring in mustard and parsley towards the end.
See method- Serves 4
- 20 mins to prepare and 1 hour to cook
- 469 calories / serving
Ingredients
- 200g cooked chestnuts
- 2 bay leaves
- 1 sprig fresh rosemary
- 200ml red wine
- 300ml vegetable stock
- 25g butter
- 1 tbsp olive oil
- 12 shallots, peeled and left whole
- 250g chestnut mushrooms, cut into quarters
- 2tsp Dijon mustard
- freshly ground black pepper, to taste
- 2tbsp flat leaf parsley, finely chopped
- 225g puff pastry
For the Beurre Manie
- 1tbsp of plain flour
- 1tbsp softened butter
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Shop ingredientsEach serving contains
- Energy
- 1960kJ 469.0kcal
- Fat
- 26g
- Saturates
- 12g
- Salt
- 1.9g
- Sugars
- 8g
of the Reference intake
Carbohydrate 44.9gProtein 7.8gFibre 6.7g
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Method
- Preheat the oven to 200°C/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 5 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.
- For the Beurre Manie mix 1tbsp flour with 1tbsp softened butter until it forms a paste. Add 2tbsp of Beurre Manie, stirring constantly until is dissolves, and cook for a further 5 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.
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