Chestnuts, Mushrooms, and Apple Pie, a perfect main for the Christmas dinner. I should say that considering that this was the main we’ve had last year for Christmas. The thing is that I loved how it looked, so I took pictures and keep the recipe for this year. I might make it again this year, because my husband was very pleased with it too.
As vegetarians, a gorgeous big pie with wonderful looking decorations on top is a great alternative for us. Since I’ve made it for the first time, I’ve been using hot water pastry because it’s so easy to work with and the decorations keep their shape.
I’ve used butter in my chestnuts, mushrooms, and apple pie. It can easily made vegan by changing the butter with a vegan alternative, like margarine. The pie was delicious, the apple gave it an extra flavour. I also think the chestnuts did bring an extra richness that made the pie so good.
Ingredients for a large Chestnuts, Mushrooms, and Apple Pie:
– 330g plain white flour
– 115g butter
– 150ml water
– 1 aubergine
– 1 apple
– 500g mushrooms
– 180g chestnuts
– 2 tsp dried parsley
– sea salt
– cayenne pepper
– 2 tsp dried basil
– 1/2 tsp cardamon
– 1 egg for egg wash
Cut the aubergine and put it in a bowl with lot of salt. Leave it for 30 minutes, then rinse. Shallow fry the aubergine in two spoons of oil. Wash and chop the mushrooms, shallow fry them in a pan with a bit of oil. Make sure they don’t have a lot of moisture as this might leak when the pie will bake in the oven. Leave both vegetables to cool.
Meanwhile make the pastry. Boil the water with the butter and pour it over the flour and sprinkle a bit of salt on top. Stir with a spoon. When the water cooled down and it can be worked with, tip the dough onto the worktop and incorporate all the flour.
Pre heat the oven at 180C or 160C fan.
Make the filling by mixing the aubergine, mushrooms, chestnuts, and the grated apple (through the large grate). Roll the pastry and put it in a baking tin. Add snowflakes.
Brush the pie with egg wash and put in the oven. It should bake in 50 minutes to 1 hour. I suggest turning the pie after 40-45 minutes, so it browns evenly, if you don’t use a fan oven.
I served my Chestnuts, Mushrooms, and Apple Pie with mash potatoes, Brussels sprouts, and pickled watermelon.