Mushroom, Chestnut and Stilton Pie

Course Main Course

Cuisine English

Servings

Calories 1071kcal

500 g Jus Rol puff pastry block
1 onion peeled and diced
1 green pepper diced
400 g chestnut mushrooms sliced
200 g pack of Merchant Gourmet whole chestnuts or tinned chestnuts, or fresh ones in season roasted and peeled
1-2 cloves garlic finely chopped
2 tbsp vegetable oil
1 tbsp tomato puree
1 tbsp soy sauce
2 tbsp fresh thyme finely chopped
freshly ground black pepper
200 g crumbled vegetarian Stilton cheese

Preheat the oven to 200°C/390°F and remove the pastry from the fridge while you make the filling
Fry the onions, mushrooms and peppers in the oil for 5-10 mins until the mushrooms have released their juices and most of it has fried off
Add the garlic and fry for 1 minute
Add the chestnuts, tomato puree, soy sauce, thyme and a splash of water (2-3 tbsps just to make a little sauce)
Cook briefly, add plenty of black pepper to taste and place in an appropriately sized pie dish
Crumble the Stilton cheese over the top
Roll your pastry out to fit and overlap a bit, wet the edge of the dish with water
Pop your pastry on top and crimp it into place with your fingers
Make a steam hole in the top, brush with a little milk and put it in the oven for about 20 mins until it is all puffy, golden and crisp and your house smells divine

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.