Ingredients
- 2 x 180g pouches of Merchant Gourmet Whole Chestnuts
- 1 onion
- Cooked Christmas leftovers (meat, vegetables, stuffing etc…)
- 1 large roll of ready-made puff pastry
- 500ml stock (I used chicken stock to go well with the turkey meat)
- 250ml cream
- 2 tbsp cornflour
- Salt & pepper
- 1 egg
Instructions
- Chop up all your Christmas leftovers and chestnuts. Preheat the oven to 190°C.
- Finely dice the onion & add to a large pan with a glug of olive oil. Fry on low-med heat for 6-7 mins until the onion softens.
- Add the chopped leftovers, chestnuts, stock, cream & season with salt & pepper. Bring to the boil & simmer for 10 mins.
- In a mug/bowl, mix the cornflour with 3 tbsp of cold water & mix. Pour into the pie mixture & stir well until thickened, glossy and well-incorporated. Turn the heat off & set the pan aside.
- Beat the egg in a bowl.
- Lay the pastry over the pan & cut the edges off to fit the pan’s shape. With the leftover pastry, cut out decorative shapes.
- Quickly brush egg on the decorative shapes, stick onto the main pastry layer & brush egg over the entire pastry.
- Bake for 25-30 mins until golden brown. Serve up and enjoy!
