Vegetable Chestnut Pie

Vac packed chestnuts make a great festive addition to this easy tasty pie. Use your leftover veg to make sure nothing goes to waste!

PER SERVING (excluding accompaniments)
414 calories 2.2% fat

Serves 4 Prep time 10 mins Cook time 45 mins

  • 400g veg (beans, carrots, sprouts, peas)
  • 2 onions, finely chopped
  • 1 garlic clove, crushed
  • 300ml semi-skimmed milk
  • 2 tbsps vegetable gravy granules
  • 200g chestnut mushrooms, sliced
  • 200g cooked chestnuts
  • 6 sheets filo pastry
  • 1 tbsp freshly chopped parsley
  • freshly ground black pepper
  1. Preheat a non-stick pan. Dry-fry the vegetables, mixing well.
  2. Add the onions and garlic to the pan and dry-fry for 2-3 minutes until soft. Add the milk and sprinkle over the gravy granules. Mix well, cooking over a low heat for 1 minute.
  3. Add mushrooms and chestnuts and simmer for 15 minutes, stirring occasionally to thicken, then transfer to an overproof dish.
  4. Cover with layers of filo pastry, spraying lightly with oil spray in between each layer. Season well with black pepper and place in a preheated oven at 200C, 400F, Gas Mark 6 for 20-25 minutes until golden brown.
  5. Sprinkle with chopped parsley.

Watch how to create this recipe at www.rosemaryconley.tv

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