Chestnut and Walnut Pie

Preparation info

  • Serves

    6–8

    as a First Course
    • Difficulty

      Medium

Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

  • About

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 chestnuts
  • 1 tablespoon groundnut oil

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