Mushroom and chestnut pithivier

Name: Mushroom and chestnut pithivier | Asda Good Living
Total time: 1 h 40 min
Yield: 8
Cuisine: French
Ingredients: 1 tbsp olive oil; 2 shallots, finely chopped; 15g butter; 150g pack Portabello Mushrooms, chopped; 250g chestnut mushrooms, sliced; 1 tbsp chopped fresh thyme; 1 tbsp chopped fresh parsley; 4 tbsp Asda Pale Sherry; 200g pack Merchant Gourmet Vacuum Packed Chestnuts, roughly chopped; 1 level tsp cornflour; 75g crème fraîche; 500g pack puff pastry; Flour for rolling out; 1 medium egg, beaten; Vegetables, to serve

This French pie makes a wonderful Christmas table centrepiece

By Asda Good Living,14th November 2017

(60 votes)

Cook: 1 Hour 40 Mins

Serves: 8

Price: 71p per serving

Nutritional Information

Each 150g serving contains

Energy
1574kj
376kcal

19%

Fat
23.0g

High
33%

Saturates
12.0g

Med
60%

Sugars
3.3g

Low
4%

Salt
0.62g

Med
10%

of your reference intake.
Typical energy values per 100g:
1049kj/251kcal

Ingredients

1 tbsp olive oil

2 shallots, finely chopped

15g butter

150g pack Portabello Mushrooms, chopped

250g chestnut mushrooms, sliced

1 tbsp chopped fresh thyme

1 tbsp chopped fresh parsley

4 tbsp Asda Pale Sherry

200g pack Merchant Gourmet Vacuum Packed Chestnuts, roughly chopped

1 level tsp cornflour

75g crème fraîche

500g pack puff pastry

Flour for rolling out

1 medium egg, beaten

Vegetables, to serve

Method

Pre-heat the oven to 220C/200C Fan/Gas 7. Heat the oil in a pan and cook the chopped shallots over a medium heat until soft and translucent, stirring occasionally.

Add the butter and both types of mushrooms and continue to cook, stirring occasionally, until all the juices run out. Add the thyme, parsley, sherry and chestnuts and continue to cook for about 10 minutes, stirring often, until most of the juices have evaporated.

Mix the cornflour with 2 tsp water until smooth, then stir into the mushrooms with the crème fraîche and heat until boiling. Simmer for 2 minutes. Season well, then tip into a cold bowl and leave to cool.

Divide the pastry into two pieces and roll each out onto a lightly floured surface. Make one 25cm round and one 27cm round. Put on two baking trays, lined with cling film. Cover with more cling film and chill while the filling cools. Remove all the cling film and put the smaller piece of pastry back on a baking tray. Pile on the filling, leaving a 2cm border round the edge. Brush the border with beaten egg.

Put the other piece of pastry on top and press the edges together. Brush with more egg. Mark the top with a knife to make curved lines going out from the centre, taking care not to cut through the pastry.

Bake for 25-35 minutes until crisp and golden.