Comforting Chestnut and Mushroom Pie
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
2 Tbsp olive oil
2 large onions, chopped
4 cloves garlic, chopped
400 g spinach
250 g chestnut mushrooms, chopped
250 g portobello mushrooms, chopped
180 g cooked chestnuts, finely chopped
1 tsp dried mixed herbs
1 tsp stock powder
1 pinch salt
1 pinch pepper
2 Tbsp vegan red wine, optional
1 Tbsp non-dairy milk
2 sheets pre-rolled vegan puff pastry
Directions
- Preheat the oven to 200°C.
- Warm the olive oil in a large frying pan. Add the onion and fry for 5 minutes, until soft.
- Add the garlic, spinach, chestnut mushrooms, portobello mushrooms, chestnuts, herbs, stock powder, salt, and pepper. Cook for 10 minutes on a low heat. Stir in the vegan red wine, if using. Let cool for 5 minutes.
- Place a sheet of the vegan pastry on a chopping board and cut lengthways into 2-centimetre strips. Line a baking dish to the rim with the second sheet, add the filling, then arrange the strips in a cross-hatch pattern over the top. Brush with non-dairy milk.
- Bake for 30 minutes or until golden.
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