Chestnut, mushroom and shallot pie recipe

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 and left whole 250g chestnut mushrooms, cut into quarters 2tsp Dijon mustard freshly ground black pepper, to taste 2tbsp flat leaf parsley, finely chopped 225g puff pastry For the Beurre Manie 1tbsp of plain flour 1tbsp softened butter

Preheat the oven to 200°C/Gas 6. 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. Add the mushrooms, bay leaves and rosemary and cook for a further 4-5 minutes. Add the chestnuts, red wine and vegetable stock. Bring to the boil and simmer for 20-30 minutes until the onions are soft. For the Beurre Manie mix 1tbsp flour with 1tbsp softened butter until it forms a paste. Add 2tbsp of Beurre Manie, stirring constantly until is dissolves, and cook for a further 5 minutes until the sauce is thickened. 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. 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. Bake for about 20 minutes until golden. Serve immediately.

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