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How To Make A Chestnut, Mushroom And Shallot Pie

How To Make A Chestnut, Mushroom And Shallot Pie.

How To Make A Chestnut, Mushroom And Shallot Pie
How To Make A Chestnut, Mushroom And Shallot Pie

Get your taste buds ready for National Vegetarian Week 2018 (which runs from 14-20 May) with this Chestnut, mushroom And shallot pie.

How To Make A Chestnut, Mushroom And Shallot Pie:

Serves 4

Preparation time: 20 minutes
Cooking time: 55 minutes – 1hour

You’ll Need:

How To Make:

1. Preheat the oven to 200°C/Gas 6.

2. 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.

3. Add the mushrooms, bay leaves and rosemary and cook for a further 4-5 minutes.

4. Add the chestnuts, red wine and vegetable stock. Bring to the boil and simmer for 20-30 minutes until the onions are soft.

5. Add the beurre manie, stirring constantly until is dissolves, and cook for a further 5 minutes until the sauce is thickened.

6. 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.

7. 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.

8. Bake for about 20 minutes until golden. Serve immediately.

How To Make A Chestnut, Mushroom And Shallot Pie
How To Make A Chestnut, Mushroom And Shallot Pie

Recipe and image courtesy of UK Shallot

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4 comments so far.

4 responses to “How To Make A Chestnut, Mushroom And Shallot Pie”

  1. My Pinterventures says:

    Yum, I think I would eat this whole thing myself. Thanks for sharing your recipe on Merry Monday.

  2. Jayne SMABL says:

    This is definitely something I would like to try Claire. It looks delicious!Thanks for sharing with #MMBC x

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