Serves 4
This pie always hits the spot. I make it every year for Christmas and every year I wish I made double the amount because it literally goes within 5 minutes. It’s 100% vegan, but the carnivores at the table usually gobble it up. I also have taught this in cooking classes before and always et tweets and messages from participants afterwards who have gone home and made it straight away! Honestly, puff pastry is so delicious with this pie, it goes all crumbly and soaks up the sauce perfectly. I simply just lay it over the top of the mixture. But as its refined flour it’s not as healthy as a whole-grain crust so I also sometimes make a healthier pie crust (see below) which is also yum. But if you are making this at Christmas I recommend treating yourself to the puff pastry if you like, its quicker too! Plus the filling is so healthy, and whats Christmas without a little honest indulgence!? Serve this pie with some roasted carrots/Brussels Sprouts/peas and roasted sweet or white potatoes. Enjoy and Merry Christmas! (Disclaimer: this can be made at any other time of year, too 🙂
Ingredients: 1 tbsp butter/dairy free margarine 1tbsp olive oil 12 whole shallots 250g chestnut mushrooms, cut into quarters 4 bay leaves 1 sprig fresh rosemary 200g cooked, vacuum-packed chestnuts 250ml vegetarian red wine 400ml vegetable stock 4 tbsp beurre manie (2 tbsp flour mixed to a paste with 2 tbsp softened butter/marg) 2 tsp Dijon mustard 2 tbsp finely chopped flat-leaf parsley A good pinch of salt Pinch of pepper Pastry topping* ( you can also use pre-made puff pastry here instead) Pastry: 200 grams flour 6 tablespoons olive oil Salt to taste 1/4 cup cold water (as a guide – may vary)
Directions:
Preheat the oven to 200c/fan 180/gas 6
Melt the butter in a frying pan, add the olive oil to stop it burning and fry the shallots for about 5 mins. until slightly browned. Add the mushrooms, bay leaves and rosemary and cook for a further 4-5 mins.
Add the chestnuts, red wine and vegetable stock. Bring to the boil and simmer for 20-30 mins. until the onions are soft.
Add the beurre manie, stirring constantly until it dissolves. then cook for a further 5 mins. until the sauce is thickened. Stir in the mustard, flat-leal parsley, salt and pepper. Spoon the mixture into pie dish.
In a mixing bowl, mix together flour and salt. Add in olive oil, using a fork mix until the mixture resembles breadcrumbs. Gradually stir in cold water until the mixture forms a dough. Wrap the dough in cling film and allow to rest in fridge for at least 30 minutes.
Roll out the pastry on a floured surface and place on top of the filling, crimping the edges to seal the pie. Lightly brush the surface with oil.
Cut a cross in the top of the pastry to let the steam out during cooking. Bake for about 20mins until golden. Serve immediately.