FOR THE PASTRY
8 oz Wholemeal flour
1/4 ts Salt
8 oz Butter or solid vegetable
-fat; (or a mixture)
2 ts Lemon juice
Chilled water
FOR THE FILLING
3 oz Dried chestnuts
1 oz Dried mushrooms
1 tb Olive oil
1 Clove garlic; crushed
4 oz Walnuts; chopped
1 tb Parsley
1 ts Thyme
1 Free-range egg
2 tb Vegetarian red wine
Juice 1/2 lemon
Beaten free-range egg for
-sealing the
; pastry
1. To make the pastry, mix the flour and salt in a bowl. Rub in 4oz butter
or fat until the mixture resembles fine breadcrumbs. Add the lemon juice
and enough cold water (approximately 1/4pint) to make a rough dough. Cover
and chill for 30 minutes.
2. Roll the dough out into an oblong. Mark into three sections. Dot half
the remaining butter onto the middle section, then fold each end over the
top, making a smaller oblong. Seal each end with the rolling pin, then turn
the dough 90 degrees. Roll out into an oblong and repeat the process with
the remaining portion of butter. Cover and chill for at least 30 minutes.
3. To prepare the filling, soak the chestnuts in plenty of water for an
hour, then bring to the boil in the same water and simmer for 35-40 minutes
or until soft. Drain and chop coarsely.
4. Rinse the dried mushrooms in cold water until they are free of any grit.
Cover them with warm water and leave for about 30 minutes. Remove with a
slotted spoon and chop finely.
5. Strain the remaining liquid and reserve.
6. Heat the oil and gently fry the onion and garlic for 5-10 minutes until
very soft. Add the dried mushrooms. stir well, then pour over the reserved
soaking liquid. Simmer for 15-20 minutes, adding more liquid if necessary.
The end result should be moist but not sloppy.
7. Mix the chestnuts, walnuts, herbs, mushroom mixture, egg, wine and lemon
juice in a bowl. Season to taste.
8. Roll out the pastry into a large oblong. Lift onto a baking sheet and
trim off the edges.
9. Pile the filling down the centre and brush the edges with beaten egg,
bringing them together over the centre of the filling. Seal all the edges
firmly and use the trimmings to decorate.
10. Chill the pie for 30 minutes and brush with beaten egg.
11. bake at 190?C/375?F/gas mark 5 for a further 20-25 minutes.
Yields
4 servings