Featured in Feast 32 – December 2018
100g of plain flour
55g of unsalted butter (or margarine, if vegan)
pinch of salt
Approximately 2tbsp of cold water
1tbsp of garlic olive oil (or olive oil and chopped garlic)
200g of chestnut mushrooms, sliced
200g of chestnuts, cooked and peeled
1 onion, diced
200ml of ale
200ml of vegetable stock
1tbsp of tomato paste
1tbsp of plain flour
few sprigs of thyme and rosemary
salt and pepper
1. To make the pastry by hand, mix the flour with the butter in a bowl, rubbing the flour with your fingertips until it resembles breadcrumbs. Mix in the salt and add water until a firm dough is formed. Or, if you’re lucky enough to own one, you can use a large food processor to mix the dough!
2. Leave the dough, wrapped in cling film, in the fridge whilst you prepare the filling
3. Preheat the oven to 190ºC and put a saucepan on medium heat on the hob with the garlic olive oil
4. Fry the onion for a few minutes until soft and translucent. Then add the mushrooms and chestnuts. Stir together and fry for 5 minutes. In the last minute, add the flour and stir well until it dissolves
5. Add the ale, stock, seasoning and herbs. Bring to the boil then reduce to a simmer and let cook for 20 minutes, stirring occasionally and adding more ale/stock/water if it begins to dry out
6. Meanwhile, take the dough out of the fridge and roll to about 3mm thick. Cut pie lids the same size and shape as your pie dish
7. Create an ‘x’ shape in the middle of the lid. This will make a hole in the lid to let steam out during the cooking. Decorate however else you wish!
8. Spoon the mixture into your pie dish (or dishes) and top with the pie lids, using a fork to press the edges of the lids around the dish
9. Cook in the oven for 20-30 minutes until the tops turn golden brown.