Christmas Chestnut & Mushroom Pie Recipe

A rich, savoury Christmas pie packed with earthy mushrooms, sweet roasted chestnuts and fragrant herbs, all wrapped in crisp golden pastry. It’s hearty enough to be the star of a vegetarian Christmas dinner and elegant enough to sit proudly on any festive table.

⭐ Ingredients

For the filling

• 1 tbsp olive oil – Shop olive oil here
• 1 tbsp butter
• 1 large onion, finely diced
• 2 garlic cloves, crushed
• 300g chestnut mushrooms, sliced
• 180g cooked chestnuts, roughly chopped – Shop cooked chestnuts here
• 1 tbsp fresh thyme leaves
• 1 tsp dried sage
• 2 tbsp plain flour
• 150ml vegetable stock
• 100ml double cream
• 1 tbsp wholegrain mustard
• Salt and black pepper

For the pastry

• 1 x 320g sheet ready‑rolled puff pastry – Shop ready-rolled puff pastry
• 1 egg, beaten (for glazing)

⭐ Method

1. Cook the base flavours: Warm the oil and butter in a large pan. Add the onion and cook until soft and lightly golden. Stir in the garlic and cook for another minute.
2. Build the filling: Add the mushrooms and cook until they release their moisture and begin to brown. Stir through the chestnuts, thyme and sage.
3. Create the sauce: Sprinkle the flour over the mixture and stir to coat. Pour in the stock and cream, then add the mustard. Simmer until thickened and glossy. Season well and let the filling cool completely.
4. Assemble the pie: Heat the oven to 200°C (180°C fan). Spoon the cooled filling into a pie dish. Lay the pastry over the top, trim the edges and crimp to seal. Cut a small steam vent in the centre.
5. Bake: Brush with beaten egg and bake for 25–30 minutes, or until the pastry is puffed and deep golden.
6. Serve: Let the pie rest for 5 minutes before slicing. Serve with roasted vegetables or festive greens.

⭐ Tips for a Perfect Festive Pie

• Cool the filling fully — warm filling softens pastry.
• Add a splash of port for a deeper Christmas flavour.
• Brush pastry twice for a richer golden finish.
• Make the filling a day ahead for even better flavour.

⭐ Variations

• Creamy Stilton version — stir in 50g crumbled Stilton before cooling.
• Cranberry‑topped pie — brush pastry with cranberry glaze for shine.
• All‑butter shortcrust — swap puff pastry for a more traditional finish.

Planning your festive feast? Explore our complete range of Christmas recipes for mains, sides and desserts.