| Chestnut & Mushroom Pie | |
| 6oz/150g flour 3oz/75g fat (half margarine, half solid vegetable oil) 8oz/200g peeled chestnuts Half pint/250ml warm water or stock 1 dessertspoon yeast extract 1 onion 4oz/100g mushrooms 4oz/100g bread crumbs
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| 1 | To
make the pastry: sift the flour and a pinch of salt into a bowl. |
| 2 | Rub in the
fat until the mix resembles bread crumbs. |
| 3 | Add cold water
little by little, just enough to form a soft dough. |
| 4 | Knead lightly
and refridgerate for half an hour. |
| 5 | Roll out,
and line either undividual pie tins, or a larger flan dish. |
| 6 | To make the
filling: soak the chestnuts in the water or stock with the yeast extract
dissolved in it. |
| 7 | Fry the onion
until golden, add the mushrooms for a minute and then a tablespoon of flour. |
| 8 | Stir on low
heat for a minute, season and slowly add chestnuts and their water, stirring
and raising the heat until the sauce thickens. |
| 9 | Fill pastry tins with mixture, top with bread crumbs, and bake at Gas mark 7/220ºC/425ºF for 30 minutes or until the bread crumbs and pastry are golden brown. |