Kale, Chestnut and Mushroom Pie


Prep time: 
30 minutes


Kale, Chestnut and Mushroom Pie


  • 25g unsalted butter
  • 1 onion, finely chopped
  • 100g celery, finely chopped
  • 2 cloves garlic, finely chopped
  • 30g porcini mushrooms. dried - soaked for 30 minutes
  • 300g chestnut mushrooms, cut into chunks
  • 10 sage leaves
  • 100g chestnuts, cooked vacuum-packed, roughly chopped
  • 30g flour, plus extra to dust
  • 350ml milk
  • 400g kale
  • 375g puff pastry
  • 1 egg, beaten


Preheat oven to 180 degrees Celsius

Melt the butter over medium heat

Add onion, celery, garlic, salt and pepper and cover

Cook until softened (10-15 minutes)

Add all the mushrooms, sage and chestnuts

Fry for 5 minutes

Add flour and cook for 2 minutes

Add milk, little by little, until mixture is thickened, season and cool

Add kale to boiling water and simmer for 3 minutes, drain and refresh under cold water, squeeze out the water and dry with clean tea towel

Add to mushroom mix and pour into ovenproof dish

Roll pastry on a lightly floured surface to about pound coin thickness

Cut to slightly bigger than dish and brush rim with a little beaten egg

Cut pastry trimmings into strips, lay over rim and brush with little more beaten egg

Lay rolled out pastry over top, press edges to seal and brush with beaten egg

Bake for 25 minutes until golden


Photo Credit: Jonny Hughes @jonny2love
Copyright ©2024 Local Greens | Site managed by Natty Web Development