Here is another winner based on a recipe from Sainsbury’s magazine. An absolutely delicious pie that looks all Christmassy and is full of flavour and texture. The puff-pastry is bought ready-rolled and it is easy to make little pastry decorations to go on top using a knife – they add a real homely touch. You will see that the recipe includes soy sauce, which I find brilliant for adding richness to veggie lasagne and veggie bolognaise sauce too.
The pie takes about 35 mins to prepare and 35 mins to cook. If you want to make it ahead you can freeze it then defrost it thoroughly in the fridge and remove it 30 mins before baking.
We ate the pie with parsnips and carrots gremolata and kale (gremolata is a rub of lemon zest, garlic and parsley that you add to veg after it has been roasted – it is a great way to liven it up – click here for the recipe http://katielovescooking.wordpress.com/2012/10/04/velvet-cupcakes-plus-a-great-veg-side-dish/).
For lots of other straightforward tried and tested Christmas recipes check out this link http://katielovescooking.wordpress.com/category/christmas/ and for a great chestnut chocolate cream biscuit recipe click here http://katielovescooking.wordpress.com/2013/01/10/chestnut-chocolate-cream-biscuits/.
Here we go! -
Christmas mushroom and chestnut pies (serves 4)
Big glug olive oil
2 leeks, chopped
1 red onion, chopped
250g mushrooms, chopped
2 tbsp. soy sauce
1 tbsp. tomato puree/ketchup
1 tbsp. chopped fresh sage
Good sprinkling dried mixed herbs
1 1/2 tsp English mustard
240g tin cooked, peeled chestnuts, each one cut in to 6
1 tbsp cornflour
2 veg stock cubes
375g pack ready-rolled puff pastry
1 medium egg, beaten
Preheat the oven to 200 degrees/gas mark 6. Take the puff pastry out of the fridge to warm up. Heat the oil in a large pan and add the leeks, onion, mushrooms, soy sauce and tomato puree/ketchup. Saute for approx. 15 mins, stirring regularly, then stir in the herbs, mustard and chestnuts.
Meanwhile put the cornflour and stock powder in to a mixing jug, stir in 400ml cold water and mix well. Gradually pour the stock mixture in to the leek and mushroom mixture, mixing well with a spoon. Simmer for a further 8-10 mins, until thickened. Pour the mixture in to a casserole dish.
Unroll the puff pastry and use a rolling pin to make it bigger than the casserole dish, including some extra for decorative pastry (easy to make I promise!) Place on top of the casserole dish and crimp the edges with a fork. Cut out festive shapes (e.g. holly/Christmas tree) from the remaining pastry and place on top. Use the beaten egg to secure them on to the pie and to cover the rest of the pastry.
Bake for 35-40 mins until golden. Serve with roast veg.
Recipe adapted from Sainsbury’s magazine