Veggie Meals

Mixed mushroom and chestnut pies

25g butter
2 tbsp olive oil
2 shallots, chopped
450g leeks, about 3, sliced
2 garlic cloves, finely chopped
450g mixed mushrooms, such as chestnut, button, girolle and shiitake, 
     halved or quartered if large, and wiped clean
4 tbsp sherry
200g vacuum-packed cooked chestnuts
1 tbsp fresh thyme leaves
2 tbsp chopped fresh parsley
200ml carton creme fraiche
500g packet puff pastry
1 beaten egg, to glaze
sprigs of fresh thyme, to garnish

Cook the shallots, leeks and garlic in the butter with a tablespoon of the oil, for 4-5 mins until softened and starting to brown Add the remaining tablespoon of oil and the mixed mushrooms and fry for 5 mins until the juices just start to run. Over a fairly high heat, stir in the sherry and let it bubble for 1 min. Stir in the chestnuts, thyme leaves, parsley and creme fraiche then spoon the mixture into four round 300ml (half pint) ovenproof dishes and leave to cool.

Meanwhile, preheat the oven to 200 deg C, roll out the pastry fairly thickly, then cut out four circles slightly larger than the diameter of the dishes. Using the pastry trimmings, cut out 5mm wide strips of pastry. Brush the dish rims with water and stick the pastry strips round the rims. Brush the strips with water and put the lids on top. Press to seal and knock up the edges with the back of a knife to seal and flake up. Make a small hole in the centre of each pastry lid with the point of a knife, brush the pastry with beaten egg, and sprinkle with freshly ground black pepper. Put the pies on a baking sheet and bake for about 15 mins until the pastry is puffed and golden. Garnish with sprigs of thyme.

For extra richness crumble 85g stilton or other soft blue cheese into the cooled filling before you put the pastry lids on.

• 10
• 20
• 50
• < Prev
• 1
• 3
• 5
• 7
• 9
• 16
• Next >