Ingredients

  • 200g cooked chestnuts
  • 2 bay leaves
  • 1 sprig fresh rosemary
  • 200ml red wine
  • 300ml vegetable stock
  • 25g Kerrygold® Irish Creamery Butter 227g
  • 1 tbsp olive oil
  • 12 shallots, peeled and left whole
  • 250g chestnut mushrooms, cut into quarters
  • 2 tsp dijon mustard
  • Black pepper
  • 2tbsp flat leaf parsley, finely chopped
  • For the pastry:
  • 250g plain flour
  • 1 tsp salt
  • 250g Kerrygold® Irish Creamery Butter 454g
  • 150ml water
Print recipe

Directions

This vegetarian winter warmer is a real staple dish; chestnuts are a wonderful filler for winter food. We’ve included the ingredients and method for handmade puff pastry - have a go or simply use ready roll.

  1. Preheat the oven to 200°C.
  2. Add 250g strong plain flour and 1 tsp fine sea salt into a large bowl.
  3. Roughly break 250g butter into small chunks, add them to the bowl and rub them in loosely. You will need to see bits of butter.
  4. Make a well in the bowl and pour in about two thirds of 150ml cold water until you have a firm, rough dough, adding extra water if needed.
  5. Cover with cling film and leave to rest for 20 mins in the fridge.
  6. Turn out onto a lightly floured board, knead gently and form into a smooth rectangle.
  7. Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don’t overwork the butter streaks; you should have a marbled effect.
  8. Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length.
  9. Fold as before, cover with cling film and chill for at least 20 mins before using.
  10. Melt the butter in a frying pan, add the olive oil to stop it burning and fry the onions until slightly browned.
  11. Add the mushrooms, bay leaves and rosemary and cook for a further 4-5 minutes. Add the chestnuts, red wine and vegetable stock. Bring to the boil and simmer for 20-30 minutes until the onions are soft.
  12. Stir in the mustard and flat leaf parsley and season to taste with salt and freshly ground black pepper. Spoon the mixture into a pie dish.
  13. Cut a cross in the top of the pastry to let the steam out during cooking.
  14. Bake for about 20 minutes until golden. Serve immediately with some buttery mash and greens.
  15. Enjoy!

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