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


  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 of butter into small chunks, add to the bowl and rub them in loosely. You 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 minutes 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 - this will let the steam out during cooking.
  14. Bake for about 20 minutes until golden.
  15. Serve immediately with some buttery mash and greens.

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