Description
A rich and creamy mushroom pie enhanced with tender chestnuts and a homemade vegetarian suet crust, perfect for a comforting and festive meal.
Ingredients
Suet Pastry Crust
- 140 g (about 1 cup) vegetarian shredded suet
- 280 g (about 2 cups) self-raising flour
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Approximately 175 ml (about 2/3 cup) water
Mushroom and Chestnut Filling
- 1 Tablespoon butter
- 1 Tablespoon oil
- 1 medium onion, diced
- 700 g (about 1 1/2 lbs) mushrooms, cut into chunky pieces (chestnut mushrooms and baby portobellos recommended)
- 180 g (about 1 cup) cooked chestnuts, cut into 4-6 pieces each
- 1 teaspoon minced garlic
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 100 ml (about 1/3 cup) dry white wine
- 1 vegetable stock cube (low salt), crumbled
- 100 ml (about 1/3 cup) water
- 100 ml (about 1/3 cup) single cream
- Few sprigs fresh parsley, roughly chopped
For Assembling
- More flour for dusting
- 1 Tablespoon milk
Instructions
- Prepare the suet pastry dough: In a large bowl, combine the vegetarian suet, self-raising flour, dried thyme, salt, and black pepper. Add half the water and mix with a fork until dough begins to form. Use clean hands to incorporate the rest of the water as needed, kneading gently for about 30 seconds until you achieve a firm, slightly sticky dough. Cover and refrigerate the dough while preparing the filling.
- Cook the vegetables: Heat butter and oil in a large frying pan over medium heat. Add diced onion and cook until softened but not browned, about a few minutes. Add the mushrooms and cook for 5-10 minutes, stirring regularly, until soft.
- Add chestnuts and seasonings: Stir in chopped chestnuts, minced garlic, dried thyme, salt, and pepper. Cook for another 5 minutes to blend flavors.
- Deglaze the pan: Make a gap in the center of the pan, add white wine and crumbled stock cube, letting it sizzle on higher heat for a few minutes to evaporate alcohol.
- Finish the filling: Reduce heat to medium-low and add water, single cream, and chopped parsley. Cook for a few more minutes until well combined and heated through.
- Preheat oven and prepare the pie base: Preheat the oven to 190°C (375°F, Gas Mark 5). Transfer the mushroom mixture to an approximately 8 x 8 inch baking dish.
- Roll out the pastry: Remove dough from fridge, dust a board with flour, knead dough briefly adding flour as needed to reduce stickiness, then roll or press out to the size of your baking dish with even thickness.
- Assemble the pie: Place the pastry over the filling, tucking in edges without needing perfect precision. Cut slits in the top to allow steam to escape and brush with milk.
- Bake the pie: Place the pie on a baking tray to catch any spills, and bake in the oven for about 35 minutes until the crust is golden brown and filling is hot and bubbling.
Notes
- Vegetarian shredded suet can usually be found in specialty or health food stores; alternatives include vegetable shortening if preferred.
- Chestnut mushrooms add a lovely depth of flavor, but you can substitute with any sturdy mushrooms like cremini or portobello.
- Use low-salt vegetable stock to control sodium levels in the pie.
- Be careful not to overwork the suet pastry dough to keep it tender and crumbly rather than tough.
- Ensure slits in the pastry are sufficient to vent steam and prevent sogginess.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Pie
- Method: Baking
- Cuisine: British
