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Chestnut, mushroom and leek pies

Ingredients

  • 2 tbsp sunflower oil
  • 200g chestnut mushrooms, wiped and finely chopped
  • 300g leeks, trimmed and thinly sliced
  • 200g cooked chestnuts,peeled and roughly mashed
  • 2 cloves garlic
  • 1 tsp dried tarragon
  • 3 tbsp crème fraiche
  • 450g Jus-Rol Puff Pastry
  • beaten egg, to glaze

Method

  1. Preheat the oven to 200°C/400°F/Gas 6. Heat the oil in a frying pan, then add the mushrooms and leeks. Fry the mixture gently until softened.
  2. Add the mashed chestnuts, garlic and tarragon and mix well. Cook for a further 2 minutes then remove from the heat and mix in the crème fraiche and season.
  3. Roll out the pastry on a lightly floured surface and stamp out 12 x 9cm discs. Dampen the edges of 6 pastry discs with a little beaten egg then spoon equal amounts of the filling onto each one.
  4. Press a pastry disc over the top of each filled disc and press the edges down well to seal. Using a small, sharp knife, make a pattern around each top and lift the pies onto a baking sheet.
  5. Brush the pies with beaten egg and bake for 30 minutes until the pastry is well risen and a lovely golden colour.

Goes well with...

Morrisons Beaujolais 75cl

Morrisons Beaujolais 75cl

"Fruity, juicy & soft with ripe strawberry & blueberry flavours.Slips down easily"

Perfect with..."Great accompaniment to light white meat, & a joy by itself"

Grape:
Gamay
Country:
France
Price:
Under £5
Region:
Beaujolais
International Wine Challenge 2011 Commended
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6 Serves 6 people
35 Preparation time of 35 mins
40 Cooktime for 40 mins
428
Calories
21%
4.4g
Sugar
4.9%
26.7g
Fat
38%
11.4g
Saturate
57%
0.6g
Salt
10%
of your Guideline Daily Amount (GDA)

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