Chestnut, mushroom and red onion pie - recipe

You just can't beat a pie on cold winter's evening.  This one is particularly seasonal, with chestnuts and mushrooms making up the filling.  It's also quite hearty and I guarantee it will appeal to veggies and carnivores alike (the Committed Carnivore said he'd like to eat it every day!).

I recommend using ready-made puff pastry - apparently even chefs don't bother making their own at home, as it's so fiddly, so don't feel guilty!

Ingredients (makes 2 substantial pies):

1 pack chestnuts 350g
1 red onion
Knob of butter or glug of oil
Glug of balsamic
150g shiitake mushrooms
200g chestnut mushrooms
1 garlic clove, finely chopped
100ml red wine
Handful fresh herbs (parsley and thyme)

1 pack ready-rolled puff pastry

Method:

Pre-heat the oven to 200c

Using a small, sharp knife, cut a cross into the round side of each chestnut.  Place cross-side up in a baking tray and roast for 25-30 mins.  Peel tough outer shell and inner skin and roughly chop. **You can use ready cooked chestnuts if you prefer**

Whilst the chestnuts are cooking, slice the onion and gently fry in a little butter or oil for 5-7 minutes.  Add a good glug of balsamic vinegar and cook for another 5 minutes over a low heat.

Add the garlic.  Cook for a further minute.  Add the mushrooms and chestnuts and stir to coat with onion mixture.

Pour in the red wine.  Simmer for 5-10 mins, until the wine has reduced down.

Season with salt and pepper and add the herbs.

Pour the mixture into individual pie dishes and top with puff pastry, cut to fit your pie dishes and crimped at the edges to seal.

Cook in oven at 200c for 25-30 mins, until the pastry has risen and is golden brown.

Mushrooms

Roasted chestnuts ready to peel

Ready to tuck in