MUSHROOM, LEEK AND CHESTNUT PIE
THERE’S nothing quite like a pie, and this version is so tasty and comforting that you won’t even think about steak and kidney. We’ve made it top crust only to keep the calories down, and we use our special potato pastry which we know you love. This makes a scrumptious family supper.
SERVES 6
287 calories per serving
Prep: 30 minutes (plus chilling time). Cooking time: about an hour. To make the pastry, peel 275g floury potatoes, preferably Maris Pipers or King Edwards, and cut
them into chunks of about 3cm. Put them in a large saucepan, cover with cold water and bring to the boil. Cook for 10-15 minutes or until very tender.
Drain the potatoes in a colander, tip them back into the saucepan and leave them to dry out for a while – the drier the better. Mash until smooth – don’t add any butter or milk – and leave to cool. Rub 40g chilled butter, diced, into 80g plain flour in a bowl, then add 200g of cooled mash and a tablespoon of semi-skimmed milk. Season with a pinch of salt. Work everything together into a dough, handling it as lightly as possible. If it’s too dry, add a touch more milk, but only a teaspoon at a time. When you have a smooth dough, roll it into a ball, cover it with cling film and chill for at least half an hour before using.
To make the filling, put 15g butter in a large saucepan and melt it over a low heat. Add 2 leeks, sliced, put a lid on the pan and leave the leeks to cook for 5 minutes. Turn up the heat slightly and add 350g chestnut or button mushrooms, sliced. Cook for another 4-5 minutes, then add 2 garlic cloves, chopped, and a large sprig of thyme leaves.
Add 1 tbsp plain flour and stir until you see a roux has started to form around the vegetables. Stir in 1 tsp Dijon mustard, then add 100ml Marsala or red wine and stir until it is well incorporated.
Gradually add 200ml vegetable stock and bring the mixture to the boil, then turn down the heat and simmer, while stirring, until it has thickened.
Add 200g vacuum-packed chestnuts, left whole, cover, and remove the pan from the heat. Transfer the filling to a pie dish and leave it to cool. Remember, if you are using a deep pie dish, place a pie funnel in the centre.
Preheat the oven to 190C/Fan 170C/Gas 5. Take pastry out of the fridge, and roll it out on a lightly floured work surface, until it is large enough to cover your pie dish. It will be fairly thin, about 3mm. Using your rolling pin, carefully lift the pastry and place it over the pie. Cut a hole for the pie funnel if you are using one. Wet the rim of the pie plate with water and press the pastry firmly on to it, then trim the edges and crimp them. For a good colour, glaze the pie with beaten egg.
Bake the pie in the preheated oven for 40-45 minutes until the crust is a deep golden brown. Serve with green vegetables.