Chestnut and Mushroom Pie

Name: Chestnut and Mushroom Pie
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Serves: 4—6
Ingredients: 125 g /4½ oz/1 cup vegetable suet; 1 egg, lightly beaten; 2 tbsp sunflower oil; 3 leeks, chopped; 200 ml /7 fl oz/scant 1 cup light ale; 1 heaped tbsp chopped sage leaves; 200 g /7 oz cooked peeled chestnuts, chopped; 3 garlic cloves, finely chopped; ½ tsp sea salt; 200 ml /7 fl oz/scant 1 cup Vegetable Stock, or ready-made; 250 g /9 oz/2 cups plain/all-purpose flour, plus extra for dusting; 2 carrots, diced (or you could use any leftover cooked root vegetables); ½ tsp baking powder; 1 heaped tbsp plain/all-purpose flour; 1 heaped tbsp thyme leaves or 2 tsp dried thyme; 375 g /13 oz chestnut/cremini mushrooms, chopped; sea salt and freshly ground black pepper

Preparation info

Serves:
4—6

Difficulty
Easy
Ready in
1 hr 20

Appears in

The Thrifty Veggie

By Nicola Graimes

Published 2021

About

Chestnuts are delicious in this autumnal pie, with its crisp suet crust. The ready-cooked chestnuts are easy and convenient, but if you are roasting them from scratch make sure you cut a small slit in the skin first or they can explode in the oven — believe me, I speak from experience!

Ingredients

2 tbsp sunflower oil
3 leeks, chopped
2 carrots, diced (or you could use any

Pie
Vegetarian

Method

First make the pastry. Mix together the flour, baking powder, suet and salt in a large mixing bowl. Stir in 160 ml/5¼ fl oz/⅔