Spring Greens Veg & Chestnut Pie

Chestnuts add sweetness and texture to this creamy spring vegetable pie. Combined with asparagus, peas and leeks beneath crisp golden pastry, it's a simple yet impressive centrepiece that's perfect for sharing.

Written by Merchant Gourmet
50 minutes Serves 6 Beginner
Spring Greens Veg & Chestnut Pie
Ingredients
  • 40g plant-based butter
  • 2 medium leeks, thickly sliced (approximately 300g)
  • 1½ tbsp vegetable stock paste
  • 25g plain flour
  • 350g asparagus, trimmed and cut into chunks
  • 1 tbsp Dijon mustard
  • 180g Merchant Gourmet Whole Chestnuts, roughly chopped
  • 500ml water
  • Salt and black pepper
  • 1 pack ready-rolled vegan puff pastry

Shop the recipe

Whole Chestnuts
Whole Chestnuts
180G
  1. Preheat the oven to 200°C fan.
  2. Melt the plant-based butter in a large deep frying pan or saucepan over a medium heat.
  3. Add the leeks and cook until starting to soften.
  4. Stir in the vegetable stock paste and mix well.
  5. Add the flour and stir until the leeks are evenly coated.
  6. Gradually pour in the water, stirring continuously, until a smooth sauce forms.
  7. Cook for a few minutes until the sauce begins to thicken.
  8. Stir through the asparagus, Dijon mustard, peas and Merchant Gourmet Whole Chestnuts.
  9. Season with salt and black pepper and cook for 2–3 minutes.
  10. Spoon the filling into a deep pie dish.
  11. Lay the puff pastry over the top and trim or crimp the edges if needed.
  12. Bake for approximately 25 minutes, or until the pastry is golden, crisp and cooked through.
  13. Leave to stand for a few minutes before serving.

More recipes

View all

FOLLOW THE FLAVOUR

Scroll. Save. Savour.

@merchantgourmet
United Kingdom

Your location is set to United Kingdom