Christmas chestnut & mushroom pie
A vegetarian chestnut and mushroom pie - a great meal for Christmas or throughout winter
- Preparation Time10 mins
- Cooking Time45 mins
Nutrition per serving
- Energy349 Kcals
- 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.