Savory Mushroom Chestnut Pie (Print version)

A comforting pie featuring mushrooms, chestnuts, herbs, and golden flaky pastry for cozy meals.

# Ingredient List:

→ Filling

01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 pound mixed mushrooms, cleaned and sliced
05 - 5 ounces cooked peeled chestnuts, roughly chopped
06 - 2 medium carrots, diced
07 - 2 celery stalks, diced
08 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried
09 - 1 tablespoon fresh rosemary, finely chopped
10 - 1/3 cup plus 1 tablespoon dry white wine
11 - 2/3 cup vegetable stock
12 - 2 tablespoons soy sauce
13 - 2 tablespoons all-purpose flour
14 - Salt and black pepper, to taste

→ Pastry

15 - 18 ounces ready-rolled puff pastry (vegetarian if needed)
16 - 1 egg, beaten (for glazing) or 2 tablespoons milk for vegetarian glaze

# How To Make It:

01 - Preheat the oven to 400°F.
02 - Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing for 3 to 4 minutes until softened.
03 - Add mushrooms, carrots, and celery to the skillet. Cook for 8 to 10 minutes until vegetables are tender and mushrooms release their juices.
04 - Stir in the chestnuts, thyme, and rosemary; cook for 2 minutes.
05 - Sprinkle flour over the mixture and stir well. Cook for 1 minute to eliminate raw taste.
06 - Pour in white wine, scraping the pan to release browned bits. Add vegetable stock and soy sauce, then simmer for 5 to 8 minutes until thickened. Season with salt and pepper.
07 - Remove filling from heat and allow to cool slightly. Roll out half of the puff pastry and line a 9-inch pie dish with it.
08 - Spoon the filling evenly into the pastry-lined dish. Cover with remaining pastry, sealing edges and trimming excess. Cut slits on top to allow steam to escape.
09 - Brush the top with beaten egg or milk for a vegetarian finish.
10 - Bake the pie for 35 to 40 minutes until the pastry is golden brown and crisp.
11 - Allow the pie to rest for 10 minutes before slicing and serving.

# Expert Advice:

01 -
  • The earthy depth of mushrooms combined with the natural sweetness of chestnuts creates layers of flavor that feel both comforting and elegant
  • A vegetarian main that's so satisfying and richly textured that no one at the table will miss meat
  • The golden, crispy pastry gives way to a savory filling that's perfect for autumn entertaining or quiet weeknight dinners
02 -
  • Don't skip the cooling step for the filling. A warm filling will make your pastry soggy on the bottom. I learned this the hard way.
  • The soy sauce is non-negotiable. It's what transforms a decent mushroom filling into something that tastes restaurant-quality and deeply savory.
  • If your pastry seems to be browning too fast, tent it loosely with foil for the last 10 to 15 minutes of baking. It still gets golden but won't burn.
03 -
  • The quality of your puff pastry matters. Read the ingredients—aim for one with butter rather than vegetable shortening if you can find it. It makes a real difference in how flaky and golden it becomes.
  • Clean your mushrooms with a damp cloth or soft brush rather than washing them. They're like little sponges and absorb water, which means they release moisture during cooking and won't brown as well.
  • Don't be afraid to open the oven door to check on it. A quick peek won't hurt, and it lets you catch the exact moment when the pastry reaches that perfect golden brown instead of guessing.

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