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  • Serves 2 (2.4 lb)
  • Ready in 30M
Mushroom and chestnut pie

Ingredients

  • 300g mushrooms (I used mostly chestnut mushrooms, plus a few white mushrooms), cut into chunky dice 300g mushrooms (I used mostly chestnut mushrooms, plus a few white mushrooms), cut into chunky dice
  • 250ml vegetable stock 250ml vegetable stock
  • Plain flour for rolling pastry Plain flour for rolling pastry
  • 100g cooked chestnuts, cut into chunky dice 100g cooked chestnuts, cut into chunky dice
  • 80g puff pastry 80g puff pastry
  • 75g shallots, sliced 75g shallots, sliced
  • 4tbsp dry white wine 4tbsp dry white wine
  • 4tbsp fresh parsley, chopped 4tbsp fresh parsley, chopped
  • 50ml single cream 50ml single cream
  • 50g gruyère cheese, grated 50g gruyère cheese, grated
  • Spray oil Spray oil
  • 1tbsp butter 1tbsp butter
  • 3 cloves garlic, minced 3 cloves garlic, minced
  • Salt Salt
  • Black pepper Black pepper
  • ½ tsp dried thyme ½ tsp dried thyme

Nutritional values
Per serving (1.2 lb)

% Daily Values*
  • Total fat 56.5g 72%
  • Saturated fat 19.2g 96%
  • Protein 34.4g 69%
  • Salt 1,721.2mg 75%
  • Total carbs 160.2g 58%
  • Fiber, total dietary 9.1g 32%
* Percent daily value are based on a 2,000 calorie diet.
Read full directions on amuse-your-bouche.com
Mushroom and chestnut pie on amuse-your-bouche.com
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