Kale, chestnut and mushroom pie
- October 2013
- Serves 6
- Takes 15 minutes to make, 45 minutes to cook
This vegetarian pie recipe with mushrooms and kale is perfect comfort food on a cold evening.
- Vegetarian recipes
- 23.3g (11.2g saturated)
- 32.2g (6.4g sugars)
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.
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