(Image credit: Future)
These rustic, little roast carrot, mushroom, and chestnut pies are designed to either accompany the ham for your Christmas day menu, or entirely replace it for vegetarians. Either make the filling a couple of days ahead and assemble the pies on the day, or finish them off the day before, keep them chilled, and reheat in a hot oven when needed.
Roast Carrot, Mushroom and Chestnut Puff Pies
(Image credit: Future / Simon Brown)
Ingredients (makes 8)
- 3 medium carrots peeled and diced
- 2 tbsp olive oil
- 2 shallots, halved and finely sliced
- 2 tbsp (1 oz) butter
- 4.5 oz small cremini mushrooms (about 1 ½ cups sliced)
- 1 tbsp fresh thyme leaves
- 2 tbsp brandy
- 4.25 oz cooked chestnuts, roughly chopped (about 1 cup)
- 1 oz walnuts, roughly chopped (about ¼ cup)
- A large handful flat-leaf parsley, chopped
- A little all-purpose flour
- 2 x sheets ready-rolled puff pastry
- 1 egg yolk
- 1 tbsp milk
- 1 tsp nigella (black onion) seeds
Method
- Pre-heat the oven to 400°F. Toss the carrots with 1 ½ tablespoons olive oil, spread out on a baking sheet (or one of the best roasting pans) and season well. Roast for 25-30 minutes, until soft and caramelised.
- Gently cook the shallots in half the butter in a large skillet (we like the Lodge Cast Iron Skillet) for 10 minutes until soft, but not coloured. Transfer to a plate and set aside.
- Return the pan to a high-medium heat and add the remaining butter, and olive oil, and the mushrooms. Fry for 2 minutes, then stir in the walnuts, thyme, brandy and chestnuts. Continue to cook for 2 minutes until no liquid remains. Remove from the heat and stir in the carrots and parsley. Season to taste and set aside to cool.
- The filling can be made up to 2 days in advance and kept chilled until needed. Either turn the oven down to 375°F or preheat it to this temperature (if filling has been made in advance).
- On a lightly floured surface, roll out the pastry sheets a little thinner. Stamp out 16 x 3½-inch rounds, 8 per pastry sheet (these round cookie cutters from Amazon are ideal). Space 8 pastry rounds out on two baking sheets, 4 per sheet, and put 2 tablespoons of filling in the centre of each.
- Brush the pastry edges with water (use something like this Cuisinart Bamboo basting brush from Amazon) and top each with the second pastry round, pressing firmly around the edges to exclude any air. Use the tines of a fork to press all around the border, imprinting a pattern and sealing the edges further.
- Combine the egg yolk and milk and brush over the pastries to glaze. Scatter lightly with nigella seeds and bake for 25-30 minutes, until puffed and golden.
Looking for something for the meat-eaters, too? This classic marmalade-glazed Christmas ham is a real show-stopper that will leave plenty for sandwiches on Boxing Day.