This recipe comes from our contributing editor, Andrew Chase, who developed it for his vegetarian friends. But it's so delicious that his nonvegetarian friends love it too.
- Portion size 12 servings
- Credits : Canadian Living Magazine: December 2007
MethodPastry: In food processor or bowl, pulse or stir flour with salt ; pulse or cut in butter until in fine crumbs with a few larger pieces. Pulse in egg yolks just until combined. Pulse in just enough water for dough to hold together when pressed. Gently pat together; divide in half and flatten into discs. Wrap each and refrigerate for 30 minutes or until chilled. (Make-ahead: Refrigerate for up to 2 days.)
Filling: Meanwhile, break up mushrooms; finely chop in food processor.
In skillet, heat butter over medium heat; cook onion until golden, about 5 minutes. Add carrots and celery; cook, stirring, for 2 minutes.
Add mushrooms, salt, savory, allspice, mace, pepper and cloves; cook until liquid is released. Add brandy; cook over medium-high heat until no liquid remains. Transfer to bowl; let cool. Stir in parsley and egg. With fork, mash 1 cup (250 mL) of the chestnuts; mix into mushroom mixture. Stir in remaining chestnuts.
On lightly floured surface, roll out half of the pastry to 14-inch (35 cm) round; fit into 10-inch (25 cm) pie plate. Spread filling in shell. Roll out remaining pastry to same size; place over filling. Trim and crimp edge. Cut steam vents in top; brush with cream.
Bake in lower third of 425°F (220°C) oven for about 40 minutes or until golden. Serve with Winter Fruit Chutney.
Nutritional facts Per serving without chutney : about
- Sodium 337 mg
- Protein 6 g
- Calories 362.0
- Total fat 19 g
- Cholesterol 93 mg
- Saturated fat 11 g
- Total carbohydrate 42 g
- Iron 14.0
- Folate 43.0
- Calcium 4.0
- Vitamin A 39.0
- Vitamin C 20.0