Chestnut And Mushroom Filo Pie

The Great British Bake Off: Winter Kitchen

https://www.cutoutandkeep.net/projects/chestnut-and-mushroom-filo-pie • Posted by Ebury Publishing

A crisp filo case surrounding some of the tastiest winter vegetables. The little pieces of chestnut add a sweet nutty flavour. SERVES 4–6

You will need

20 cm Square Tin (4CM DEEP) 150 g Curly Kale or cavalo nero, shredded 150 g Unsalted Butter Olive Oil 2 Banana Shallots , finely sliced 1 Large Leek , trimmed and sliced 3 Garlic cloves, crushed Leaves from a few sprigs of fresh Sage , chopped 700 g mixed Mushroom(s) , thickly sliced Small glass of dry White Wine (about 175ml) 150 g Cooked, peeled Chestnuts , roughly chopped 150 ml Double Cream Juice of ½ Lemon 10 –12 large sheets of Filo Pastry Salt and black pepper

Project Budget

Time

Difficulty

Description

A crisp filo case surrounding some of the tastiest winter vegetables. The little pieces of chestnut add a sweet nutty flavour. SERVES 4–6

Instructions

1. Plunge the kale or cavalo nero into a pan of boiling water. Cook for 2 minutes, drain and refresh under cold running water, then squeeze out any excess moisture and set aside.

2. Melt 40g of the butter with a glug of olive oil in a large, deep frying pan set over a medium heat. Add the shallots and cook for 10 minutes until softened. Add the sliced leek, garlic and sage and cook for a further 3–4 minutes, then add the kale and cook for a minute. Set aside.

3. Add 15g of butter to the pan with a little oil and cook half the mushrooms over a high heat until the moisture has evaporated. Tip the mushrooms into a bowl, then repeat with the second batch. Return all the mushrooms and veg to the pan. Add the wine and bubble until reduced to about a third. Turn down the heat to medium-low and stir in the chestnuts, cream and lemon juice. Simmer for a few minutes until the sauce has reduced a little. Season and allow to cool.

4. Melt the remaining butter. Turn on your oven to 190°C/375°F/gas 5 and put in a baking sheet to heat up. Brush a filo sheet with butter and use to line the base and 2 opposite sides of the tin. Butter a second sheet of filo and lay it across the first sheet so the other 2 opposite sides are covered. Continue to layer up, alternating direction, until each side of the tin is covered by 3–4 sheets of filo. Fill the filo case with the mushroom mixture, then fold any excess pastry over the filling. Use the remaining filo, brushed with butter and scrunched, to cover the pie. Place on the hot baking sheet in the heated oven and bake for 35–40 minutes or until the filling is piping hot and the filo pastry is golden.