Chestnut Pie

[Guest guest]

I've not made this yet but chestnuts are seasonal. It is a recipe from Vegan

Village.

 

Jo

 

This rustic pie is great for Sunday lunch, served with lashings of mashed potato

and fresh steamed veggies.

 

Ingredients

 

2 medium potatoes, diced and parboiled

1 red onion, diced

8oz chestnut mushrooms, roughly chopped

1 tin (240g) peeled, cooked chestnuts

1 bottle bitter or ale

Pinch of dried mixed herbs

1 tsp Marmite

3 tsp vegetable bouillon

 

For the pastry:

6oz self raising flour

3oz vegan margarine

Sesame seeds

Soya milk

 

Notes

 

Chestnut mushrooms are best but you can use button mushrooms too.

 

Serves 4 to 6.

 

 

Method

 

Fry the onion in a saucepan with a tablespoon of olive oil until soft.

 

Add the mushrooms, stir well and cook for a few minutes. Add the potatoes,

chestnuts and enough bitter or ale to cover (about 400ml). Simmer for 5 minutes.

 

Finally, add the herbs, marmite and bouillon. Season to taste and simmer for a

further 5 mins. When done, place the filling in a 7 " overproof dish.

 

Meanwhile make the pastry in the usual way with a dash of cold water and a pinch

of salt.

 

Roughly shape the pastry in your hands and place over the top of the filling.

Brush with soya milk and sprinkle with a handful of sesame seeds.

 

Cook at Gas Mark 7 for approx 30 mins until the pastry is golden brown.