Mushroom Chestnut Meat Pie with Puff Pastry
A hearty pie filled with minced meat, mushrooms, and chestnuts in a rich gravy, topped with golden puff pastry.
- Prep15 min
- Cook45 min
- Total1h
- DifficultyMedium
- Servings4
This savory pie brings together the earthy flavors of mushrooms and chestnuts with seasoned minced meat, all encased in a flaky puff pastry crust. It's a comforting dish perfect for a family dinner, served warm with a side salad or roasted vegetables.
The filling is simmered until thick and flavorful, then topped with a sheet of puff pastry that bakes to a beautiful golden brown. Let it rest for a few minutes before slicing to allow the filling to set.
Ingredients
Servings
Converted amounts are rounded.
Method
- Clean the mushrooms and slice them. Peel and finely dice the onion.
- Heat olive oil in a large skillet over high heat. Add the mushrooms and sear them for about 5 minutes until lightly browned.
- Add the minced meat and cook until crumbly and golden brown. Stir in the onion, tomato paste, and rosemary. Cook for another 3 minutes. Season with salt and black pepper.
- Pour in the beef broth. Roughly break the chestnuts into pieces and stir them into the mixture. Let the filling simmer uncovered for about 8 minutes, until the sauce thickens.
- Transfer the filling into a pie dish and let it cool for 10 minutes. Preheat your oven to 400°F (conventional heat: top and bottom).
- Roll the puff pastry over the dish and press the edges firmly to seal. Trim any excess pastry and cut a small slit in the center for steam to escape.
- Whisk the egg with the milk and brush this mixture over the pastry top.
- Bake the pie for 25–30 minutes, until the pastry is puffed and deep golden brown. Let it rest for 5 minutes before serving.
💡 Tips
- For a deeper flavor, use a mixture of wild mushrooms if available.
- Make sure the filling is not too wet before covering with pastry to avoid a soggy bottom.
- Serve warm with a green salad or steamed vegetables.
Inspired by a recipe from Kitchen Stories