Chestnut, Mushroom and Shallot Pie Vegetarian Recipe (2024)

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Serves: 4

Cost Cutting Eco Friendly Freezes Well

Know your nutrients

Calories

453 -

Fat

26.9g -

See Also

Our Customizable Recipe Will Help You Make Perfect Stuffing Just the Way You Like ItFood Destinations of Wales - Welsh Rarebit RecipeGluten-free Christmas recipesThese Thanksgiving Recipe Ideas Will Get the Whole Family Excited

Saturates

12.9g -

Sugars

6.1g -

Salt

1.38g -

Protein

7g -

Carbs

33.4g -

Fibre

3.1g -

See Also

Vegetarian nut roast | Vegetable recipes | Jamie magazine

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This is perfect for an autumnal evening meal

• Ingredients
• Method

Ingredients:

25g butter1 tbsps rapeseed oil12 shallots, peeled and left whole250g chestnut mushrooms, cut into quarters2 bay leaves1 sprig fresh rosemary200g cooked chestnuts200ml red wine300ml vegetable stock2 tbsps Beurre Manie (1 tbsp flour mixed to a paste with 1 tbsp of softened butter)2 tsps Dijon mustard2 tbsps flat leaf parsley, finely choppedFreshly ground black pepper225g puff pastry

method:

• Preheat the oven to 200C/400F/Gas 6. Melt the butter in a frying pan, add the oil to stop it burning and fry the shallots until slightly browned, about 5 minutes.
• Tip in the mushrooms, bay leaves and rosemary and cook for a further 4-5 minutes. Stir through the chestnuts, red wine and vegetable stock. Bring to the boil and simmer for 20-30 minutes until the onions are soft.
• Mix in the beurre manie, stirring constantly until is dissolves, and cook for a further 5 minutes until the sauce is thickened, then add the mustard and flat leaf parsley. Season to taste with salt and freshly ground black pepper and spoon the mixture into a pie dish.
• Roll out the pastry on a floured surface and place on top of the 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 and serve immediately.

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