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Chestnut and Mushroom Pie
A golden, savory holiday pie filled with chestnuts and mushrooms, topped with pastry stars and served with cranberry sauce.
Ingredients
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Method
1
Heat the oven to 200°C (400°F).
2
Heat the olive oil in a large frying pan over medium heat.
3
Add the onion and cook until softened, about 5 minutes.
4
Add the garlic and cook for 30 seconds.
5
Add the mushrooms and cook until their liquid has evaporated, about 8 minutes.
6
Stir in the chestnuts and thyme.
7
Sprinkle the flour over the mixture.
8
Stir until the flour is evenly distributed.
9
Pour in the vegetable stock.
10
Stir in the cream and Dijon mustard.
11
Season the filling with salt and black pepper.
12
Simmer the filling until thickened, about 3 minutes.
13
Let the filling cool for 10 minutes.
14
Line a pie dish with one sheet of puff pastry.
15
Spoon the filling into the pastry shell.
16
Cut several small stars from the second pastry sheet.
17
Lay the remaining pastry over the filling.
18
Press the pastry edges together to seal the pie.
19
Cut a small steam vent in the pastry lid.
20
Arrange the pastry stars on top of the pie.
21
Brush the pastry with beaten egg.
22
Bake until the pastry is puffed and golden, about 30 minutes.
23
Rest the pie for 10 minutes before serving.
24
Serve with cranberry sauce.
25
Arrange rosemary sprigs and fresh cranberries around the pie for a festive finish.
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