PREP TIME: 20 MINS
COOK TIME: 1 Hour
For the filling:
2 tablespoons light olive oil
2 medium leeks (approx. 300g),chopped
1 medium red onion, chopped
300g chestnut mushrooms or similar, sliced
250g cooked chestnuts, peeled and quartered
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce (vegan)
1 teaspoon dried mixed herbs
1 tablespoon cornflour mixed with 1 tablespoon water
400ml vegetable stock
1 1/2 teaspoons Dijon mustard
freshly ground black pepper, to taste
For the pastry:
320g ready-rolled puff pastry
a little plant milk for brushing onto pastry
This is a wonderful traditional pie made using one large piece of puff pastry folded around a mushroom and chestnut gravy filling – easy to make and a great centrepiece to this meal. You can assemble the pie an hour ahead, then brush with milk or beaten egg just before baking.
Preheat the oven to 200°C/gas mark 6. You will need a 23cm round pie dish for this recipe.
To make the filling, gently heat the oil in a large, deep-sided frying pan or medium saucepan. Add the leeks, onion, mushrooms, chestnuts, herbs soy sauce and Worcestershire sauce. Sauté for about 10 minutes over a medium-high sizzling heat, stirring often.
Stir in the vegetable stock and the corn flour mixture, and bring to a gentle simmer. Stir until until the sauce is glossy and coats the back of the wooden spoon. Season with black pepper to taste and set aside to cool.
Unroll the puff pastry sheet on a clean, lightly floured surface. Gently roll out the pastry a little more until it is about 2–3mm thick – there needs to be a larger surface area of dough to hang over the edges of the pastry tin – you will need this for when you come to fold it over the filling to close the top of the pie. Loosely line the inside of your pie dish with the pastry, leaving the extra pastry hanging over the edges (a quiche tin with a detachable base works well if you want to transfer the pie to a serving dish when cooked).
Spoon the filling onto the centre of the pastry base and gently spread it evenly around. Now fold the edges of the excess pastry into the centre, over the filling, to close the pie. Lightly pinch the edges together so it stays closed. Brush the top of the pie with milk and bake for 35 minutes the top of the pie is golden brown.