How to make chestnut, mushroom and shallot pie

A wonderful vegetarian sharing dish that’s packed with earthy, autumnal flavours

Chestnut, mushroom and shallot pie

Serves 4

Prep: 20 minutes
Cook: 55-60 minutes

200g cooked chestnuts (such as Merchant Gourmet vacuum packed) 
2 bay leaves
1 sprig fresh rosemary 
200ml red wine
300ml vegetable stock 
25g butter 
1tbsp olive oil
12 shallots, peeled and left whole
250g chestnut mushrooms, cut into quarters 
2 tbsp beurre manie (1 tbsp flour mixed to a paste with 1 tbsp softened butter)
2 tsp Dijon mustard
Freshly ground black pepper
2 tbsp flat leaf parsley, finely chopped
225g puff pastry

Preheat the oven to 200C/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.

Add the 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.

Recipe from ukshallot.com