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Mushroom and chestnut filo pie
- Published: 31 Jan 08
- Updated: 18 Mar 24
It’s flavoursome and vegetarian. Our mushroom and chestnut filo pie recipe can be made in just 30 minutes. Plenty of cream, garlic and leeks bring this recipe alive.
![Mushroom and chestnut filo pie](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/08/313651-1-eng-GB_3341.jpg)
Ingredients
- 100g butter, melted
- 2 leeks, trimmed, washed and sliced
- 2 garlic cloves, crushed
- 750g mixed mushrooms (we used girolle, chestnut and oyster), wiped clean and thickly sliced
- 150ml dry white wine
- 200g pack cooked chestnuts, roughly chopped
- 142ml carton double cream
- Juice of ½ small lemon
- Leaves from a few sprigs of fresh thyme
- 8 fresh filo pastry sheets
Method
- Melt 40g of the butter in large, deep frying pan over a medium heat. Add the leeks and garlic and cook for 3-4 minutes, stirring occasionally, until beginning to soften. Add the mushrooms, increase the heat to high and stir-fry for 2-3 minutes, until wilted slightly.
- Add the wine to the pan and bubble until nearly all of it has evaporated. Reduce the heat to medium-low and stir in the chestnuts, cream, lemon juice and half the thyme leaves. Simmer gently for a few minutes, until the sauce has reduced a little, then season to taste. Transfer to a deep, 1.5-litre freezerproof and ovenproof dish and cool completely.
- Stir the remaining thyme into the remaining melted butter. Brush half the filo pastry sheets with some of the thyme butter, lay 1 unbuttered filo sheet on top of 1 buttered filo sheet, then brush again with thyme butter. Halve each filo pile through the middle, so you have 8 smaller squares. Scrunch each square, then lay side by side on top of the filling, to give a ruffled filo topping. At this point, freeze or continue cooking to eat immediately. Serve with steamed spring greens.
- Recipe from February 2008 Issue
Nutrition
- Calories
- 567kcals
- Fat
- 42.6g (26g saturated)
- Protein
- 7.8g
- Carbohydrates
- 33.8g (5.4g sugar)
- Salt
- 0.5g
delicious. tips
To eat: defrost at room temperature for 8 hours, or in the fridge for 24 hours. Bring up to room temperature. Cook at 190°C/fan170°C/gas 5 for 25 minutes or until the filling is piping hot and the filo pastry is golden. To freeze: cover with cling film, label and freeze for up to 1 month.
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