Chestnut and mushroom pie

Ingredients

8 shallots
400 g (14 oz) mixed chestnut and button mushrooms, sliced thickly
200 g (7 oz) cooked chestnuts
2 bay leaves and 1 sprig thyme
100 ml (4 fl oz) each of red wine and vegetable stock
2 tsp Dijon mustard
3 tbsp Kikkoman Soy Sauce
150 g (5 oz) cranberries
225 g (8 oz) puff pastry
1 egg, beaten

Preheat oven to 200C, 400F or gas mark 6. Melt a knob of butter in a frying pan and sauté shallots until lightly browned. Add mushrooms and cook for 5 minutes. Add chestnuts, herbs, wine and stock. Simmer gently for 30 minutes. Stir in mustard and soy sauce. Cook for a further 5 minutes. Spoon half of mix into a 23 cm (9 in) pie dish. Top with cranberries and spoon over remaining mushroom mix. Roll out pastry and use to top pie. Brush with egg. Make 3 slits in pie top. Bake for 25 minutes.

(Serves 6)

Back to Recipes archive

D C Thomson & Co Ltd.    Sunday Post    post plus