Description
One eight-inch mushroom-chestnut pot pie with puff-pastry top, cut into four servings.
Ingredients
Scale
- 1 pound Cremini mushrooms, chopped
- 8 ounces Cooked peeled chestnuts, chopped
- 2 tablespoons Olive oil
- 1 small onion Yellow onion, diced
- 2 cloves Garlic cloves, minced
- 2 tablespoons All-purpose flour
- 1 cup Vegetable broth
- 1 teaspoon Fresh thyme leaves
- 1/2 teaspoon Fine salt
- 1/4 teaspoon Ground black pepper
- 1 sheet Puff pastry sheet
- 1 egg Large egg
Instructions
- Heat oven to 400°F. In a large skillet heat 2 tbsp olive oil, soften one diced onion and brown 1 lb chopped cremini mushrooms until their liquid largely evaporates. Add two minced garlic cloves and 8 oz chopped cooked chestnuts.
- Stir in 2 tbsp flour, then gradually add 1 cup vegetable broth. Simmer until thick enough to mound lightly; stir in 1 tsp thyme, 1/2 tsp salt and 1/4 tsp pepper. Transfer to an eight-inch deep pie dish and let steam subside.
- Lay one thawed puff-pastry sheet over the dish, trim to fit and crimp to the rim. Cut steam vents and brush with one beaten egg.
- Set dish on a baking sheet. Bake about 25–30 minutes until pastry is puffed and deeply golden and filling is bubbling. Rest ten minutes before dividing into four provisional portions. Test filling moisture, pastry base and dish volume.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 10 minutes, included in the total.
Untested estimate: 15-minute filling cook, 25–30-minute bake and ten-minute stand; preheat excluded.
- Prep Time: 25 minutes
- Chilling, resting or cooling: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
Nutrition
- Serving Size: One quarter of the pie