- 25g unsalted butter
- 1 onion, finely chopped
- 100g celery, finely chopped
- 2 garlic cloves, finely chopped
- 30g dried porcini mushrooms, soaked for 30 minutes in just enough freshly boiled water to cover them
- 300g chestnut mushrooms, cut into chunks
- 10 fresh sage leaves
- 100g cooked vacuum-packed chestnuts, roughly chopped
- 30g plain flour, plus extra to dust
- 350ml whole milk
- 400g kale
- 375g block all-butter puff pastry
- 1 free-range egg, beaten
- Preheat the oven to 200°C/fan180°C/gas 6. Melt the butter in a large pan over a medium heat. Add the onion, celery and garlic, season, then cover with a lid and cook gently for 10-15 minutes until softened.
- Drain the porcini (see tips), then roughly chop. Add all the mushrooms to the softened onion mixture with the sage and chestnuts and fry for 5 minutes. Stir in the flour and cook for 2 minutes. Add the milk, little by little, stirring, until the mixture thickens. Season, then leave to cool.
- Half-fill a large pan with water and bring to the boil. Add the kale and simmer for 3 minutes or until vibrant and tender. Drain and refresh under cold water, then squeeze out the liquid and pat dry in a clean tea towel. Add to the mushroom mix, check the seasoning, then pour everything into a 1.5 litre ovenproof dish.
- Roll out the pastry on a lightly floured surface to the thickness of a £1 coin. Trim so it’s a little bigger than the dish (see tips). Brush the rim of the dish with a little beaten egg. Cut the pastry trimmings into strips, lay over the rim, then brush with a little more egg. Lay the rolled-out pastry over the top and press the edges to seal. Cut shapes from any leftover pastry to decorate (see tips). Brush the pie generously with the remaining beaten egg, then bake for 25 minutes until crisp and golden.
- When cutting puff pastry to size, use a sharp knife and slice straight down. Using a blunt knife or cutting at an angle can press the layers together and reduce the rise of the pastry. Use any leftover pastry to cut out little mushroom shapes to decorate the top of the pie.
The porcini soaking liquid can be kept in the fridge, covered, for up to a week. Use to add a rich flavour to homemade stocks and gravy.
- Juicy red made from pinot noir in Burgundy is great with this – Bourgogne rouge, then.