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Vegetarian chestnut and mushroom pie
Fruit and vegetables
2
leeks
, sliced
350g/12oz
mushrooms
(such as chestnut or button
mushrooms
)
2
garlic
cloves, sliced
large sprig
thyme
, leaves only
15g/½oz dried
mushrooms
(optional), soaked in 150ml/5fl oz freshly boiled water
Tins, packets and jars
350g/12oz
plain flour
50g/1¾oz
plain flour
1 tsp
Dijon mustard
Cooking ingredients
pinch
salt
200–300ml/7–10fl oz vegetable or chicken stock (amount depending on whether or not you are using dried mushrooms)
200g/7oz vacuum-packed
chestnuts
, left whole
Dairy, eggs and chilled
200g/7oz
butter
, chilled
1 free-range
egg yolk
50g/1¾oz
butter
Other
chilled water
100ml/3½fl oz marsala
Back to recipe
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