Sunday, 15 January 2017

Mushroom and Chestnut Pies

These were delicious and surprisingly rich and creamy for a vegan dish. Strictly speaking mine were not vegan, because I used beaten egg to glaze the pastry and turn it golden, but you could leave it off and have slightly less of a golden hue to your pies.

300g pack puff pastry (if making vegan, check the packet)
300g peeled roasted chestnuts, roughly chopped
500g mixed mushrooms (cleaned and sliced)
15g dried porcini mushrooms soaked  in hot water for 20 minutes, drained and chopped 
40 ml sloe whiskey (or sherry)
150g shallots finely chopped 
2 cloves garlic, crushed 
1 tsp dried tarragon 
2 tsp fresh thyme leaves or 1 tsp dried 
2 bay leaves 
Olive oil 
1 340g carton silken tofu 
Salt and pepper 

Beaten egg to brush the top of the pies (omit if making this vegan)

1. Gently saute the shallots and garlic in some olive oil until softened. Ad the mushrooms and saute them until softening. Add the rest of the ingredients and cook gently until the silken tofu melts down into a creamy sauce, about 10 minutes.
2. Roll out the pastry and cut out 4 circles, about 14cm diameter.
3. Spoon the filling onto two of the circles, the cover each with the remaining two circles. Crimp the edges to seal.
4. Brush the top with beaten egg if you want, then bake the pies for about 20 minutes until golden brown.