This Mushroom and Chestnut Pie is Fantastic

By
Ron K
-
Savory pie
Photo by Rebecca Matthews on Unsplash

Warm, hearty, and brimming with earthy flavors, mushroom and chestnut pie is a comforting dish that satisfies both vegetarians and meat lovers alike. This delectable pie combines the rich umami of mushrooms with the nutty sweetness of chestnuts, enveloped in a flaky pastry crust. Whether enjoyed as a cozy dinner centerpiece or served at a festive gathering, this pie is guaranteed to evoke feelings of warmth and contentment with every savory bite. Follow this simple recipe to create your own mushroom and chestnut pie.

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 500g of mixed mushrooms (such as button, cremini, and shiitake), sliced
  • 200g of cooked chestnuts, roughly chopped
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon all-purpose flour
  • 200ml vegetable broth
  • Salt and pepper, to taste
  • 1 sheet of store-bought puff pastry, thawed
  • 1 egg, beaten (for egg wash)

Instructions:

  1. Preheat the oven to 200°C (400°F). Grease a pie dish or baking dish and set aside. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 3-4 minutes.
  2. Add the sliced mushrooms to the skillet and cook until they release their moisture and become golden brown, about 5-6 minutes. Stir in the chopped chestnuts and fresh thyme leaves, and cook for an additional 2 minutes.
  3. Sprinkle the flour over the mushroom mixture and stir well to combine, allowing the flour to cook for 1-2 minutes. Gradually pour in the vegetable broth, stirring constantly, until the mixture thickens into a savory gravy. Season with salt and pepper to taste.
  4. Transfer the mushroom and chestnut filling to the prepared pie dish, spreading it out evenly. Roll out the puff pastry sheet to fit the top of the pie dish. Place the pastry over the filling and trim any excess pastry around the edges. Crimp the edges of the pastry to seal.
  5. Brush the top of the pastry with beaten egg to create a golden glaze. Using a sharp knife, make a few small slits in the center of the pastry to allow steam to escape during baking.
  6. Bake the pie in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden brown. Remove the pie from the oven and let it cool for a few minutes before serving. Slice the pie into portions and serve warm, accompanied by your favorite side dishes or a crisp green salad.