Chestnut and Mushroom Pie

A vegetable pie that is full of autumnal flavours appropriate to the festive season. This is an elegant addition to your Thanksgiving or Christmas dining table and suitable for Dairy Free, Gluten Free and Vegan diets.



Pumpkin, mushroom and chestnut make for a rich, tasty pie. I usually make a roll with puff pastry. enabling it to be easily sliced. However, it works equally well as a deep pie.

For Diabetic, Low Calorie or Low Fat, it is preferable to make a pie with a crustless bottom. The recipe forGluten Free pastry (which, being a mix of cornmeal and potato and with only a small quantity of butter or alternative, is Low Fat) provides a crisp crust and is very suitable for this pie. Alternatively, style this as if it were a shepherd’s pie, ie topping the vegetable mix with mashed potato.

As with any pie there are a few steps in constructing this dish particularly if you make a more decorative pie, as illustrated here. However, it is not difficult and can be prepared well in advance, allowing you to spend more time with guests.

Diets for which Chestnut and Mushroom Pie is suitable:

Diabetic, Diary Free, Gluten Free, Low Calorie, Low Fat, Vegetarian and Vegan.

Ingredients

Preparation: 20 mins | Cooking: 20 + 30 mins | Serves: 6

1 medium butternut pumpkin (approx 900 gm/2 lb), peeled, seeded, cut into 2cm chunks
9 shallots, peeled and quartered
4 cloves garlic, peeled and halved lengthways
1 1/2 tsp ground cumin
1 1/2 ground coriander
1/4 tsp dried red chilli
4 tbsp olive oil
150 gm spinach leaves
200 gm chestnuts, halved*
300 gm chestnut mushrooms, sliced
5 springs thyme, remove the leaves and discard the stem
1 tbsp parsley chopped
2 sheets (35 x 32 cm) puff pastry (Dairy Free, Gluten Free and Vegan diets see notes)**
750 gm (1 1/2 lb) potato (optional replacement for pastry)***
2 tbsp soy milk (optional for potato)
1 tbsp oil (optional for potato)

Method

PREHEAT the oven 200 C/400 F/Gas 6.
MIX pumpkin, shallots, garlic, cumin, coriander, chillies and 1 tablespoons of the oil.
ROAST vegetables for 20 minutes until the pumpkin is soft but not browned. (The garlic with become golden in colour.)
REMOVE from the oven and stir in the spinach (which will wilt with the heat).
COOL.
HEAT 1 tbsp oil in a frying pan to a medium-high temperature.
COOK chestnuts, stirring regularly for 3-5 minutes until golden in colour.
REMOVE.
HEAT 1 tbsp oil in a frying pan to a medium – high temperature.
FRY the mushrooms for 3-5 minutes. (There should be no liquid remaining in the pan.)
MIX the pumpkin, chestnuts, mushrooms, thyme, and parsley.

Option 1
CUT the sheets of puff pastry as illustrated below.
PLACE half the mix on each sheet and fold.
BRUSH with the remaining oil.
BAKE for 20 minutes. (Check and cook until golden in colour.)
REMOVE from the oven and rest for 5-10 minutes if serving hot


Option 2
ROLL out pastry and line a 20 cm/8 inch pie dish or spring form tin.
PRICK the pastry with a fork several times.
LINE the pastry with parchment and fill with ceramic beans or dry beans or rice.
BAKE for 10 minutes.
REMOVE the parchment and beans and bake for a further 5 minutes.
COOL
FILL with pumpkin mix and top with pastry.
PINCH the edges of the pastry together, trim off any overlap and cut a small cross in the centre of the pie.
BAKE for 20 minutes. (It will probably require longer for the pie to be a golden colour but you should check.)
REMOVE from the oven and rest for 5-10 minutes if serving hot. (If using Gluten Free pastry is used, it is better served hot or warm.)



Option 3
PEEL potato and cut into chunks.
BOIL until soft, approximately 15 minutes.
MASH, adding the milk if necessary to soften.
FILL bottom of dish with the pumpkin mix and top with the potato.
BRUSH very lightly with a little oil to enhance the browning.
BAKE for 20 minutes or until lightly golden.

Serve

– Tasty with a salad – try Beetroot Raita or Beetroot, Carrot and Pepper (either hot or cold).

Notes

* Chestnuts must be cooked. If purchasing cooked chestnuts vacuum packed varieties are suitable.
** Dairy Free and Vegan diets, check food label of puff pastry to ensure it is made with vegetable shortening, not butter. For Gluten Free diet use Gluten Free pastry and shape as a pie.
*** For Low Calorie and Low Fat diets top the vegetable filing with mashed potato and bake as a shepherds pie.


Chestnut and Mushroom Pie - drawing

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