Chestnut, mushroom and shallot pie

Chestnut pie, is a winter warming puff pastry topped pie which makes a great vegetarian main course
Chestnut, mushroom and shallot pie
  • Rating:
  • Serves: 4
  • Cook Time: 55 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 25 g butter
  • 1 tbsp olive oil
  • 12 shallots, peeled and left whole
  • 250 g chestnut mushrooms, cut into quarters
  • 2 bay leaves
  • 1 sprig of fresh rosemary
  • 200 g cooked chestnuts, such as Merchant Gourmet vacuum packed
  • 200 ml red wine
  • 300 ml vegetable stock
  • 2 tbsp beurre manie, 1 tbsp flour mixed to a paste with 1 tbsp softened butter
  • 2 tsp Dijon mustard
  • 2 tbsp flat leaf parsley
  • 225 g puff pastry


1. Preheat the oven to 200C/180C fan/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.

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