A hearty, spiced, vegetarian pie that’s packed full of flavour, my Mum made this for my Dad and brother (both veggies) for the first time around five years ago and it’s now one of my all-time favourite Sunday lunches.
I made this particular pie using chestnuts, which we foraged during our recent trip to the Jerte Valley in Spain. But you don’t need to stop there – if you’re confident at identifying edible mushrooms, you can even forage for wild woodland mushroom too, making this pie a cost-effective and sustainable choice.
The earthy, meaty mushrooms and creamy, textured chestnuts ensure that you don’t miss meat in this delicious dish, which is also high in protein.
The recipe is supposed to use red wine and the inclusion of mulled wine was actually a fluke! One day we realised we’d run out of red wine (a rarity in this house) but instead we found a dusty bottle of mulled wine in the wine rack instead. The sweetness and spices from the mulled wine not only complement the earthiness of the chestnuts and mushrooms, but really work and actually add further layers of flavour to this seasonal dish.
Foraged Chestnut, Wild Mushroom & Mulled Wine Pie
500g wild mushrooms
250g peeled chestnuts
320g Jus-Rol Puff Sheets (puff pastry)
10 x medium shallots, halved
1 generous tbsp of tomato puree
1 ½ tsp bouillon stock
1 clove of crushed garlic
½ a bottle mulled wine
1 tbsp olive oil
- On a medium oven, bake scored chestnuts for around 15 minutes or just until they are easy to peel but not quite fully cooked. Peel the chestnuts and place to one side.
- Fry the shallots in olive oil until soft, add the garlic and fry for a further minute. Depending on the size of your mushrooms, chop these into bite-sized pieces. Add the mushrooms, tomato puree, stock and wine. Bring to a gentle simmer and cook for 25 minutes on a low to medium. Remove from heat.
- Place the mixture in an ovenproof dish and ensure the liquid covers the mixture, if not top with a little red wine. Cover with a sheet of puff pastry. Crimp the edges and make decorative leafs from leftover pastry. Cover with an egg wash.
- Bake in the oven for around 20 – 30 minutes at 190C, until the pastry has browned.
- Serve with spiced red cabbage, roast potatoes and asparagus.