Leek, mushroom and chestnut pie

This pie is a nice seasonal addition to the traditional vegetarian Christmas fayre. I made it this year for my sister.


  • 250g chestnut mushrooms, chopped
  • 100g ready cooked chestnuts, chopped
  • 1 leek, chopped
  • Olive oil
  • Salt and pepper
  • 1-1 1/2 teaspoons of dried thyme
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon English mustard
  • 1 – 1 1/2 tablespoons creme fraiche
  • 1 clove of crushed garlic
  • 1/4 nutmeg, grated
  • A splash of red wine vinegar
  • Puff pastry
  • 1 egg or milk to glaze the pastry


  1. Fry the leek in olive oil for 4-5 minutes and then add the mushrooms for another 3-4 minutes
  2. Add a splash of red wine vinegar
  3. Season with thyme, paprika, garlic, nutmeg, salt and peppper
  4. Stir in the chestnuts, creme fraiche and mustard
  5. Remove the pan from the heat and allow the mixture to cool
  6. Roll out the pastry and cut it into two large rounds
  7. Place one on a greased baking tray and brush with beaten egg. Put the pie filling on top, leaving a gap of one inch around the edge
  8. Put the second ring of pastry on top and seal the edges with the back of a fork
  9. Brush the top with more egg and bake at 200 degrees C for 20 minutes until golden brown

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