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