Christmas chestnut & mushroom pie

Christmas chestnut & mushroom pie

A vegetarian chestnut and mushroom pie - a great meal for Christmas or throughout winter

  • Serves4
  • Preparation Time10 mins
  • Cooking Time45 mins

Nutrition per serving

  • Energy349 Kcals
  • Fat21.5g
  • Saturated Fat8.1g


  • 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
  • Approx 100ml vegetable stock
  • 2 tsp Dijon mustard
  • 2-3 tbsp Kikkoman 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


Pre-heat the oven to 200°C/400°F/Gas Mark 6.

Melt the butter and oil in a frying pan and sautÄ 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.