Serves 6-8Ingredients
For
the pie
-
7 oz / 200 g dried chestnuts, soaked overnight
-
2 medium onions, peeled & chopped
-
3 cloves garlic, peeled & chopped
-
12 oz / 340 g mushrooms, washed & sliced
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4 tbsp olive oil
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2 slabs of vegan puff pastry
For
the sauce
-
2 tsp cornflour
-
5 fl oz / 140 ml chestnut stock
-
2 tbsp tomato puree
-
Few drops of soya sauce
-
Sea salt & freshly ground black pepper to taste
Method
-
Set the oven to 400 F/200 C/gas mark 6. Have a 10 inch (25 mm) diameter ovenproof plate ready.
-
Simmer the chestnuts in the soaking water for half an hour or so, until tender. Drain and slice. Keep the stock and put aside in a large bowl.
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Fry the onions and garlic until golden brown. Add the mushrooms and fry until tender. Add all these to the chestnuts and leave.
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Next make the sauce: mix the cornflour with 5 fl oz of chestnut stock to make a smooth paste. Whisk the paste into the other ingredients of the sauce. Stir thoroughly into the chestnut mixture.
-
Roll out the slabs of pastry on a floured surface and use one to cover the plate. Trim the edges and fill with the mixture up to 1 inch (25 mm) from the edge. Brush with water and lay second slab on top, trim the edge and seal well, crimping pastry edges.
-
Use remaining pastry to decorate your pie.
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Brush with soy milk and bake for 45 mins, middle shelf, until golden brown and risen.
Note* Serve
with a varied and colorful selection of seasonal vegetables.
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