- 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.
- Add the 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.
Recipe from UK Shallot.
There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
Nothing says winter quite like a steaming pie and this hearty vegetarian one should certainly warm the cockles
200g cooked chestnuts (such as Merchant Gourmet vacuum packed) 2 bay leaves 1 sprig fresh rosemary 200ml red wine 300ml vegetable stock 25g butter 1tbsp olive oil 12 shallots, peeled & left whole 250g chestnut mushrooms, cut into quarters 2 tbsp Beurre Manie (1 tbsp flour mixed to a paste with 1 tbsp softened butter) 2 tsp Dijon mustard freshly ground black pepper 2 tbsp flat leaf parsley, finely chopped 225g puff pastry
Time: 20 minutes Serves: 4 Nutrition: n/a