CHESTNUT, MUSHROOM & SHALLOT PIE

A great veggie alternative! Serves: 4 Preparation time: 20 mins Cooking time: 55 mins to 1 hour 25g (1oz) butter 1 tbsp olive oil 12 shallots, peeled and left whole 250g (9oz) chestnut mushrooms, cut into quarters 2 bay leaves www.ukshallot.com 1 sprig fresh rosemary 200g (7oz) cooked chestnuts 200ml (7 floz) red wine 300ml (10½ floz) vegetable stock 2 tbsp Beurre Manie (1 tbsp flour mixed to a paste with 1 tbsp softened butter) 2 tsp Dijon mustard Freshly ground black pepper 2 tbsp flat leaf parsley, finely chopped 225g (8oz) puff pastry 1. Preheat the oven to 200°C/400°F/Gas Mark 6. Melt the butter in a frying pan, add the olive oil to stop it burning and fry the shallots until slightly browned, about 5 mins. 2. Add the mushrooms, bay leaves and rosemary and cook for 4-5 mins. Then add the chestnuts, red wine and vegetable stock. Bring to the boil and simmer for 20-30 mins until the onions are soft. 3. Add the Beurre Manie, stirring until it dissolves and cook for a further 5 mins until the sauce is thickened. 4. Stir in the mustard and flat leaf parsley and season to taste with salt and freshly ground black pepper. Spoon the mixture into a pie dish. 5. Roll out the pastry on a floured surface and place on top of filling, crimping the edges to seal the pie. Cut a cross in the top of the pastry to let the steam out during cooking. Bake for 20 mins until golden. Serve immediately. Per serving: 493 cals 7g sugars 27g fat (13g sat fat)