- Preheat the oven to 190°C.
- Chop the Merchant Gourmet Whole Chestnuts and any Christmas leftovers into bite-sized pieces.
- Heat a drizzle of olive oil in a large frying pan or ovenproof skillet over a medium heat.
- Add the onion and cook for 6–7 minutes until softened. Stir in the chopped leftovers and chestnuts.
- Pour in the stock and cream and season with salt and black pepper. Bring to the boil, then reduce to a simmer for 10 minutes.
- Mix the cornflour with 3 tablespoons cold water until smooth.
- Stir the cornflour mixture into the filling and cook until thickened and glossy. Remove from the heat.
- Lay the puff pastry over the top of the pie filling and trim to fit. Use any leftover pastry to create decorative shapes, if desired.
- Brush the pastry and decorations with the beaten egg. Bake for 25–30 minutes until the pastry is golden brown and crisp.
- Leave to stand for a few minutes before serving.
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