Ingredients
25g butter
1 tbsp olive oil
8 small shallots, peeled
200g small chestnut mushrooms, wiped
200g button mushrooms, wiped
200g cooked chestnuts
2 bay leaves
1 sprig fresh thyme
100ml red wine
c. 100ml vegetable stock
2 tsp Dijon mustard
2-3tbsp Kikkoman naturally brewed soy sauce
Fresh parsley, finely chopped
Freshly ground black pepper
150g fresh cranberries, thawed if frozen
225g puff pastry, thawed if frozen
1 egg, beaten
Method
- Pre-heat the oven to 200°C.
- Melt the butter and oil in a frying pan and sauté the shallots until lightly browned. Add the mushrooms and cook for a further 4-5 minutes. Add the chestnuts, herbs and the red wine and enough vegetable stock to cover. Bring to the boil and simmer for 20-30 minutes to reduce the liquid a little. Stir in the mustard, soy sauce, parsley and black pepper to taste. Cook for a further 5 minutes.
-
Spoon half the mixture into a 23cm deep pie dish. Top with the cranberries and spoon over the remaining chestnut and mushroom mix.
Roll out the pastry on a floured surface and place on top of filling. Brush with the beaten egg. Make three small slits and bake for about 25 minutes or until the pastry is golden brown.
