Christmas Chestnut & Mushroom Pie

Christmas Chestnut & Mushroom Pie

This vegetarian Christmas pie recipe features seasonal chestnuts and mushrooms with a hint of Kikkoman soy sauce for extra flavour. Perfect for the whole family this winter.

Be the first to rate
  • 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 Naturally Brewed 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 saute the shallots until lightly browned. Add the mushrooms and cook for a further 4-5 minutes.

Add the chestnuts, herbs, 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.

We use cookies to measure the use of the website and to continuously optimise the website experience for you. By using our website you agree to the use of cookies. Further information