Mushroom & Chestnut Pie
This vegetarian pie is the ultimate comfort food on a cold winters day! If you are into batch cooking, you can make the filling ahead of time and freeze too, to save yourself time on the day. This can easily be adjusted for allergens and the vegan diet- the sauce tastes amazing without the stilton too so don't be worried about skipping that bit if you cannot eat cheese.
Serves: 4
Prep: 10 Mins
Cooking Time: 1 Hour 20
Ready In: 1 Hour 30
- 2 red onions
- ~1/2 tbsp Olive Oil
- 1 tbsp Cornflour
- 1 pack pre-cooked chestnuts (180g)
- 250g Chestnut Mushrooms
- 100g Stilton (optional)
- 300ml Vegetable Stock
- 1tbsp Fresh Thyme Leaves
- ~1/2 tbsp Hendersons Relish (or to taste)
- 1tsp Dijon Mustard
- 320g Ready-Rolled Puff Pastry (or GF alternative)
- 1 Egg, whisked (or ~25g melted butter)
- Finely slice or dice your onions and add them to a large pan with a little olive oil. Sauté for roughly 10 minutes until soft. Meanwhile, chop the mushrooms into large, bite-sized pieces.
- Add in the cornflour and stir into the onions. Then add the remaining ingredients (except the pastry and egg wash).
- Bring to the boil and simmer for 30-40 minutes with the lid on, stirring occasionally so that it doesn't stick. The mushrooms should be soft and the sauce thickened by this time.
- Tip the mix into a pie dish then cover with the ready-rolled puff pastry. Trim off any excess pastry- use cookie cutters to make fun shapes to decorate the top if you like. Crimp the edges of the pastry with a fork and then poke 2 small holes into the middle of the pastry lid to allow steam to escape.
- Brush the pastry with egg-wash (or melted dairy-free butter). At this point add any decorations and brush these too.
- Pop the pie in the oven at 200C/180 Fan/ Gas 6 for 30 minutes- your pie should be golden brown and cooked through after this time.
- Serve with green veggies, and if you are really hungry some mashed potato.
Method
- Finely slice or dice your onions and add them to a large pan with a little olive oil. Sauté for roughly 10 minutes until soft. Meanwhile, chop the mushrooms into large, bite-sized pieces.
- Add in the cornflour and stir into the onions. Then add the remaining ingredients (except the pastry and egg wash).
- Bring to the boil and simmer for 30-40 minutes with the lid on, stirring occasionally so that it doesn't stick. The mushrooms should be soft and the sauce thickened by this time.
- Tip the mix into a pie dish then cover with the ready-rolled puff pastry. Trim off any excess pastry- use cookie cutters to make fun shapes to decorate the top if you like. Crimp the edges of the pastry with a fork and then poke 2 small holes into the middle of the pastry lid to allow steam to escape.
- Brush the pastry with egg-wash (or melted dairy-free butter). At this point add any decorations and brush these too.
- Pop the pie in the oven at 200C/180 Fan/ Gas 6 for 30 minutes- your pie should be golden brown and cooked through after this time.
- Serve with green veggies, and if you are really hungry some mashed potato.
Ingredients
- 2 red onions
- ~1/2 tbsp Olive Oil
- 1 tbsp Cornflour
- 1 pack pre-cooked chestnuts (180g)
- 250g Chestnut Mushrooms
- 100g Stilton (optional)
- 300ml Vegetable Stock
- 1tbsp Fresh Thyme Leaves
- ~1/2 tbsp Hendersons Relish (or to taste)
- 1tsp Dijon Mustard
- 320g Ready-Rolled Puff Pastry (or GF alternative)
- 1 Egg, whisked (or ~25g melted butter)
Additional Information
Please ensure that chestnuts are modified before serving to small children- whilst I leave them whole for adults they do pose a choking hazard for little ones and should be modified accordingly.
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