Vegetarian chestnut and mushroom pie

Vegetarian chestnut and mushroom pie

Here’s a warming pie made with chestnuts, mushrooms and marsala wine. You could use white wine, red wine or vermouth if you don’t have any marsala to hand.


For the pastry

For the filling

  • 50g/1¾oz butter
  • 2 leeks, sliced
  • 350g/12oz mushrooms (such as chestnut or button mushrooms)
  • 2 garlic cloves, sliced
  • large sprig thyme, leaves only
  • 15g/½oz dried mushrooms (optional), soaked in 150ml/5fl oz freshly boiled water
  • 50g/1¾oz plain flour
  • 1 tsp Dijon mustard
  • 100ml/3½fl oz marsala
  • 200–300ml/7–10fl oz vegetable or chicken stock (amount depending on whether or not you are using dried mushrooms)
  • 200g/7oz vacuum-packed chestnuts, left whole