This cozy Hairy Bikers Chestnut and Mushroom Pie is made with a rich mix of mushrooms and chestnuts in a savory gravy, all encased in a buttery puff pastry. The result is a deeply flavorful vegetarian main course, perfect for a special Sunday dinner, and is enough for 4-6 people.
Hairy Bikers Chestnut And Mushroom Pie Ingredients
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, finely chopped
- 500g mixed mushrooms (cremini, shiitake, oyster), sliced
- 150g cooked chestnuts, roughly chopped
- 1 tbsp fresh thyme leaves
- 2 tbsp plain flour
- 500ml vegetable stock
- 100ml red wine or Guinness stout
- 2 tbsp tomato puree
- 1 tbsp soy sauce or tamari
- 1 sheet ready-rolled puff pastry (375g)
- 1 egg, beaten, for egg wash
- Salt and freshly ground black pepper
How To Make Hairy Bikers Chestnut And Mushroom Pie
- Sauté the aromatics: Heat the olive oil in a large, heavy-bottomed pan or pot over medium heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent. Add the garlic and cook for 1 more minute until fragrant.
- Cook the mushrooms: Increase the heat to high. Add the sliced mushrooms to the pot in batches to prevent overcrowding. Cook, stirring occasionally, until the mushrooms release their liquid and become nicely browned. This adds a lot of flavor.
- Add the chestnuts and herbs: Stir in the chopped chestnuts and fresh thyme leaves and cook for 2 minutes.
- Create the gravy: Sprinkle the plain flour over the vegetables and stir for 1 minute to cook out the raw flour taste. A roux is a mixture of fat and flour that acts as a thickening agent for the sauce. Gradually pour in the red wine or stout, scraping the bottom of the pot to loosen any browned bits. Add the vegetable stock, tomato puree, and soy sauce. Stir well to combine.
- Simmer the filling: Bring the mixture to a simmer, then reduce the heat to low. Let it cook gently for 15-20 minutes, or until the gravy has thickened and the flavors have deepened. Season with salt and pepper to taste. Let the filling cool completely.
- Assemble and bake the pie: Preheat your oven to 200°C (180°C fan). Spoon the cooled filling into a 1.5-liter pie dish. Unroll the puff pastry sheet and place it over the top of the dish, pressing it down on the edges to seal. Trim any excess pastry. Brush the pastry with the beaten egg wash. Cut a small steam vent in the center.
- Bake the pie: Bake for 25-30 minutes, or until the pastry is puffed and a deep golden brown. Serve hot.
Recipe Tips
- Brown the mushrooms: Do not rush this step. Cooking the mushrooms on high heat and allowing them to brown properly develops a deep, rich, umami flavor that is key to this pie.
- Cool the filling: Before adding the pastry, it is essential to let the filling cool down completely. This prevents the bottom crust from getting soggy and ensures a flaky crust.
- Use ready-made puff pastry: This is a great shortcut that saves time and guarantees a light, flaky crust.
- Vary the mushrooms: Using a variety of mushrooms like cremini, shiitake, and oyster adds layers of flavor and texture to the pie filling.
What To Serve Chestnut And Mushroom Pie
This hearty pie is delicious with a side of creamy mashed potatoes to soak up the savory gravy. You can also serve it with steamed green vegetables like broccoli or green beans, or a simple fresh green salad with a sharp vinaigrette to balance the richness.
How To Store Chestnut And Mushroom Pie Leftovers
- Refrigerate: Store leftover pie in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
- Freeze: You can freeze the baked pie, or just the filling, for up to 3 months. To freeze the whole pie, wrap it well in plastic wrap and foil. To reheat, thaw in the refrigerator overnight and bake at a lower temperature until heated through.
Hairy Bikers Chestnut And Mushroom Pie Nutrition Facts
- Calories: 380 kcal
- Total Fat: 22g
- Saturated Fat: 8g
- Cholesterol: 30mg
- Sodium: 550mg
- Total Carbohydrate: 35g
- Dietary Fiber: 5g
- Sugars: 3g
- Protein: 8g
Frequently Asked Questions
- Can I make this pie vegan? Yes, to make this pie vegan, simply use a vegan-friendly puff pastry and substitute the egg wash with a plant-based milk or olive oil.
- What kind of wine or stout should I use? For the best flavor, choose a red wine like a merlot or a cabernet sauvignon, or a stout like Guinness. A dark beer or stout will add a slightly bitter, complex note that complements the earthy mushrooms.
- Why did my filling come out too thin? If your filling is too thin, it may be because it didn’t simmer long enough to reduce, or you added too much liquid. To fix this, you can return the filling to the pot and simmer it uncovered until it thickens.
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Hairy Bikers Chestnut And Mushroom Pie Recipe
Description
Hairy Bikers Chestnut and Mushroom Pie is a savory, vegetarian comfort food dish. It features a medley of mushrooms and chestnuts simmered in a rich, herby gravy made with red wine or stout. The filling is baked under a flaky puff pastry crust until golden brown and delicious.
Ingredients
Instructions
- Sauté onion and garlic, then add mushrooms and cook until browned.
- Stir in chestnuts and thyme. Sprinkle with flour, then gradually add wine, stock, tomato puree, and soy sauce.
- Bring to a simmer and cook for 15-20 minutes until the gravy has thickened. Let the filling cool completely.
- Spoon the filling into a pie dish, top with pastry, and brush with egg wash. Cut a steam vent.
- Bake at 200°C (180°C fan) for 25-30 minutes until the pastry is golden and puffed.
