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Spring Greens Veg & Chestnut Pie

serves
Serves 6
time
50 mins
level
Beginner

Packed full of fibre, creamy Chestnuts are at the centre of this delicious plant-based pie. Combined with fresh, seasonal Spring veg and a smooth and silky sauce, this pie is perfect for a meat-free midweek dinner or Easter centrepiece.

Spring Greens Veg & Chestnut Pie

serves
Serves 6
time
50 mins
level
Beginner

Packed full of fibre, creamy Chestnuts are at the centre of this delicious plant-based pie. Combined with fresh, seasonal Spring veg and a smooth and silky sauce, this pie is perfect for a meat-free midweek dinner or Easter centrepiece.

Ingredients

Instructions

  1. Preheat oven to 200C (fan).
  2. Melt the plant-based spread in a wide deep pan and fry the sliced leeks until starting to soften.
  3. Squeeze the Kallo vegetable stock paste into the pan and mix well.
  4. Stir in the flour and mix well until the leeks are coated, then slowly add around 500ml water.
  5. Heat until thickening then add in the chopped asparagus, Dijon mustard, peas and chopped chestnuts. Mix well and season to taste.
  6. Spoon into a deep pie dish and top with the ready-rolled pastry then bake until golden at for approximately 25 minutes.
     
Whole Chestnuts

Whole Chestnuts

6 x 180g - £15.00

1 comment

  • Where to get Kallo veg stock paste?

    Gillian

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