Power by dinner4good.com

Time to cook: 1 hour

MAIN: Mushroom and Chestnut Pie

Perfect for a delicious and tasty supper on a chilly day. 


Serves 4

  • 25g butter
  • 2tbsp olive oil
  • 2 shallots, chopped
  • 3 leeks
  • 2 garlic cloves, finely chopped
  • 450g mixed mushrooms
  • 4tbsp sherry or marsala
  • 200g vacuum packed or tinned chestnuts
  • 1 tbsp fresh thyme leaves
  • 2 tbsp chopped fresh parsley
  • 200ml crème fraiche
  • 500g packet puff pastry
  • 1 beaten egg to glaze


Start preparing about 1 hour before serving. You’ll need either 4 x 300ml/13cm ovenproof dishes or one big dish. Preheat the oven to 220˚C / gas mark 7.

  1. Melt the butter and a tablespoon of the olive oil in a large frying pan, then add the shallots, leeks and garlic and cook for 4-5 mins until softened.
  2. Add the remaining oil and the mushrooms and fry for 5 mins until the juices just start to run. Over a fairly high heat, stir in the sherry or marsala and let it bubble for 1 minute.
  3. Stir in the chestnuts, thyme, parsley and crème fraiche. Spoon the mixture into the ovenproof dishes and leave to cool.
  4. Roll out the pastry (just over 5mm thick), then cut out 4 circles slightly larger than the diameter of the dishes. Using the pastry trimmings, cut out 5mm wide strips of pastry. Brush the rims with water and stick the pastry strips around the rims. Brush the strips with water and put the lids on top. Press to seal and pinch the edges to seal. Make a hole in the centre of each pastry lid with the point of a knife and brush with beaten egg. Put pies on a baking sheet and bake for 15mins until the pastry is golden.

Serve with...

Mashed potato, baby new potatoes or big chunks of break to soak up the sauce... along with any combination of green beans, mange tout, courgettes, broccoli or green salad.

Recipe author: Dinner4Good Recipe Team

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