Mushroom and chestnut pithivier
- 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
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.