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Chestnut and Walnut Pie
- Serves
6–8
as a First Course - Difficulty
Medium
Published 1990
This is a main course that I often cook for vegetarians, though meat-eaters always seem to enjoy it just as much. It is lighter than you might imagine, and slices well. Accompanied by Cumberland Sauce, it would make a perfect centrepiece for a vegetarian Christmas lunch.
Ingredients
175 g 6 oz 1 tablespoon
Method
With a sharp knife, slash the outer skin of each chestnut. Place in a pan with enough cold water to cover. Bring to the boil, and boil for 1 minute. Remove from the heat. Take a couple of chestnuts out of the water and, when they are just cool enough to handle, peel off both the inner and outer skins. Peel the remainder a few at a time, returning the pan to the heat for a few minutes to loosen
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