You just can’t beat a pie on cold winter’s evening. This one is particularly seasonal, with chestnuts and mushrooms making up the filling. It’s also quite hearty and I guarantee it will appeal to veggies and carnivores alike (the Committed Carnivore said he’d like to eat it every day!).
I recommend using ready-made puff pastry – apparently even chefs don’t bother making their own at home, as it’s so fiddly, so don’t feel guilty!
Ingredients (makes 2 substantial pies):
- 1 pack chestnuts 350g
- 1 red onion
- Knob of butter or glug of oil
- Glug of balsamic
- 150g shiitake mushrooms
- 200g chestnut mushrooms
- 1 garlic clove, finely chopped
- 100ml red wine
- Handful fresh herbs (parsley and thyme)
- 1 pack ready-rolled puff pastry
- Pre-heat the oven to 200°c.
- Using a small, sharp knife, cut a cross into the round side of each chestnut. Place cross-side up in a baking tray and roast for 25-30 mins. Peel tough outer shell and inner skin and roughly chop. **You can use ready cooked chestnuts if you prefer**
- Whilst the chestnuts are cooking, slice the onion and gently fry in a little butter or oil for 5-7 minutes. Add a good glug of balsamic vinegar and cook for another 5 minutes over a low heat.
- Add the garlic. Cook for a further minute. Add the mushrooms and chestnuts and stir to coat with onion mixture.
- Pour in the red wine. Simmer for 5-10 mins, until the wine has reduced down.
- Season with salt and pepper and add the herbs.
- Pour the mixture into individual pie dishes and top with puff pastry, cut to fit your pie dishes and crimped at the edges to seal.
- Cook in oven at 200c for 25-30 mins, until the pastry has risen and is golden brown.
For more from Claire, check out her wonderful blog.