Sprout, mushroom & chestnut puff pie

Name: Sprout, mushroom & chestnut puff pie
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Ingredients: 40 g butter; 450 g pack chestnut mushrooms, quartered; 2 echalion shallots, finely sliced; 5 sprig/s thyme, leaves picked to make 1 tsp; 300 g Brussels sprouts, shredded; 2 clove/s garlic, minced; ¼ tsp freshly grated nutmeg; 100 ml vermouth (or dry white wine); 300 ml tub Essential Double Cream; 100 g vintage or extra mature Cheddar, coarsely grated; 180 g pouch cooked whole chestnuts, halved; 1 clementine, scrubbed, zest; 320 g Jus-Rol All Butter Puff Pastry Sheet; 1 British Blacktail Free Range Medium egg, beaten

The creamy, umami-rich filling for Ed Smith's pie is moreish and may even convert a few sprout sceptics. It’ll go well with many traditional Christmas trimmings (and would even double as a fine side), although mashed or puréed potatoes and other root vegetables would also be a good match.

4.5 out of 5 stars(3) Rate this recipe

Vegetarian

Serves4
CourseMain meal
Prepare25 mins
Cook25 mins
Total time50 mins
Pluschilling and cooling

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40g butter
450g pack chestnut mushrooms, quartered
2 echalion shallots, finely sliced
5 sprig/s thyme, leaves picked to make 1 tsp
300g Brussels sprouts, shredded
2 clove/s garlic, minced
¼ tsp freshly grated nutmeg
100ml vermouth (or dry white wine)
300ml tub Essential Double Cream
100g vintage or extra mature Cheddar, coarsely grated
180g pouch cooked whole chestnuts, halved
1 clementine, scrubbed, zest
320g Jus-Rol All Butter Puff Pastry Sheet
1 British Blacktail Free Range Medium egg, beaten

Add two-thirds of the butter to a large frying pan over a high heat. Stir in the mushrooms and a pinch of sea salt flakes, then fry for 4-5 minutes so they colour a little. Once they release juices, reduce the heat to low-medium, add the shallots and thyme and sauté for 4-5 minutes more, stirring occasionally.
Add the remaining butter, stir the sprouts and garlic into the mushrooms, then cook for 2-3 minutes more, until bright and glossy. Season generously with black pepper and nutmeg.
Add the vermouth, allow to bubble and reduce by half (increase the temperature if necessary), then turn off the heat and stir in the cream, Cheddar, chestnuts and clementine zest. Stir a few times to encourage the cheese to melt.
Transfer the mix into a pie, gratin or other ovenproof dish in which it fits snugly (approx 1L capacity, square or rectangular work best). Once the mixture has cooled, unroll and trim the puff pastry to just larger than the size and shape of the dish (you will have some leftover). Brush a little egg over the rim of the dish, then lay the pastry on top, using a fork to crimp the edges. Score and brush more beaten egg over the top. Chill for at least 30 minutes, or up to 1 day ahead.
Preheat the oven to 200ºC, gas mark 6 and bake the pie for 25 minutes, until the lid is golden and puffed and the contents bubbling out. Set aside to cool for 5-10 minutes, then serve.

Typical values per serving when made using specific products in recipe