Kikkoman UK - 100% natural Soy Sauce from Japan

Ingredients

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
2-3tbsp 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

Asparagus & Pecan Pasta with Citrus & Soy Dressing

Christmas Chestnut & Mushroom Pie

Serves: 6
Preparation time: 10 minutes
Cooking time: 45 minutes
KCals per serving: 349
Fat per serving: 21.5g
Saturated fat per serving: 8.1g

You will need a 23cm deep pie dish.

Method

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

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