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Christian Vegetarian Association Presents:
Take Heart!
Chestnut and Mushroom Pie

This Week’s Featured Recipe

For the pie:

7 oz (200g) dried chestnuts, soaked overnight

2 medium onions, peeled & chopped

3 cloves garlic, peeled & chopped

12 oz (340g) mushrooms, washed & sliced

4 tbsp olive oil

2 slabs of vegan puff pastry

For the sauce:

2 tsp corn flour

5 fl oz (140 ml) chestnut stock

2 tbsp tomato puree

Few drops of soya sauce

Sea salt & freshly ground black pepper to taste


- Set the oven to 400F/200C. Have a 10 inch (25mm) diameter ovenproof plate ready.

- Simmer the chestnuts in the soaking water for half an hour or so, until tender. Drain and slice. Keep the stock and put aside in a large bowl.

- Fry the onions and garlic until golden brown. Add the mushrooms and fry until tender. Add all these to the chestnuts and leave.

- Next make the sauce: mix the corn flour with 5floz of chestnut stock to make a smooth paste. Whisk the paste into the other ingredients of the sauce. Stir thoroughly into the chestnut mixture.

- Roll out the slabs of pastry on a floured surface and use one to cover the plate. Trim the edges and fill with the mixture up to 1 inch (25mm) from the edge. Brush with water and lay second slab on top, trim the edge and seal well, crimping pastry edges.

Use remaining pastry to decorate your pie.

- Brush with soya milk and bake for 45 mins, middle shelf, until golden brown and risen. Serve with a varied and colorful selection of seasonal vegetables.

Serves 6-8.

Your question and comments are welcome

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