Comforting Chestnut and Mushroom Pie

Treat yourself to this warming, hearty pie – the ideal comfort food for a chilly winter evening. Serve as a centrepiece along with vegetables and lashings of gravy or on its own as a tasty starter.


Comforting Chestnut and Mushroom Pie

  • Prep Time 10m
  • Cook Time 45m
  • Servings 6


  • 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 


  • 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.