We all know the way to a man’s heart is through his stomach – well in most cases! This Father’s Day we’ve got a delicious recipe for a chestnut and mushroom pie

  • 80mins
  • 40
  • Medium

Ingredients

  • 200g cooked chestnuts
  • 2 bay leaves
  • 1 sprig fresh rosemary
  • 200ml red wine
  • 300ml vegetable stock
  • 25g butter
  • 1tbsp olive oil
  • 12 shallots, peeled & 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

Method

  1. Preheat the oven to 200°C/Gas 6.
  2. 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.
  3. Add the mushrooms, bay leaves and rosemary and cook for a further 4-5 minutes.
  4. Add the chestnuts, red wine and vegetable stock. Bring to the boil and simmer for 20-30 minutes until the onions are soft.
  5. Add the beurre manie, stirring constantly until is dissolves, and cook for a further 5 minutes until the sauce is thickened.
  6. 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.
  7. 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.
  8. Bake for about 20 minutes until golden. Serve immediately.

 www.UKShallot.com

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