Make it yourself -- try this..we have it often..
CHRISTMAS EN CROUTE (Vegetarian Christmas Pie Times Newspapers Dec. 13, 1992)
4 oz. (125 g.) dried chestnuts
1 1/2 to 2 lb leeks (well washed, thinly sliced)
2 cloves garlic, thinly sliced
1 small bunch celery, chopped
6 oz. (200 gm) stilton
4 oz. (125 g.) cranberries
8 oz. (250 g.) mushrooms, thinly sliced
4 oz. (125 g.) pistachios (shelled)
1 lb (500 g.) red onions, chopped
Soak chestnuts overnight. Cook in 2 3/4 c. red wine with 1 bay leaf. Cool &
drain, reserving liquid.
Braise leeks and garlic in a little oil till soft. Drain & cool.
Cook celery in 1 T oil till soft. Add nutmeg & pepper. Stir in crumbled
Cook mushrooms, covered, in 1T oil & 1 T. water. Drain when tender. Cool.
Roll out crust (see recipe below) & line a lightly oiled tin with it,
draping it over the edges of the pan. Layer in the ingredients as follows:
Chestnuts, leeks, stilton/celery mixture, and cranberries. Dust with allspice,
then add layers of mushrooms, pistachios, and onions. The filling should mound
a little above the top of the pan.
Roll out the remaining dough & cover the pie, sealing the edges & crimping
"boldly". Use the trimmings to make leaves and berries & decorate the top of
the pie, using lightly beaten egg as "glue." Brush egg all over the top of the pie.
Bake in a preheated 400 degree oven for 1 hour. Remove from the tin, brush
top & sides with egg, and return to the oven for another 15 minutes.
Serve with roast potatoes, brusells sprouts, mashed parsnips or celeriac,
fried salsify, glazed carrots, or lime-buttered broccoli. Spiced cranberry
chutney is a good condiment.
CRUST: I use my regular pastry recipe (doubled or tripled)
NOTES: I bake mine in a 10-inch springform pan. The recipe suggests using
"a loose-sided terrine tin or a game pie mould." Also, a 2-pound loaf tin
is fine but will have to be lined with a double thickness of foil
(presumably to facilitate removal).
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