How To Make Mushroom, Chestnut, Stilton & Cranberry Pies

As soon as we set our eyes on the picture that goes with this recipe we were mouth wateringly excited about it.

Here, we show you a recipe from The English Provender Co on how to make Mushroom Chestnut, Stilton & Cranberry pies.

You will need:

  • 375g ready rolled shortcrust pastry

For the Mushroom, Chestnut, Stilton and Cranberry pies filling:

  • 30g butter
  • 250g field or chestnut mushrooms, sliced
  • 1 tsp Very Lazy chili (optional)
  • 1 tsp Very Lazy garlic
  • 1 tbsp finely chopped fresh rosemary
  • 3 tbsp English Provender wild cranberry sauce
  • 70g stilton, crumbled
  • 100g chestnuts, crumbled
  • 1 medium free-range egg yolk, beaten


1. Melt the butter in a frying pan. Fry the mushrooms over a high heat until soft. Add the garlic and chili and cook for another 40 seconds.

2. Place in a mixing bowl and stir in the rosemary, wild cranberry, stilton and chestnuts.

3. Preheat the oven to 200°C.

4. Cut out 8 x 10cm circles from the pastry and place in a muffin tin. Place 2 tbsp of filling into each pastry case. Cut out 8 x 9cm circles and press these lids onto the pies. Brush with egg, then cut small steam holes in the lids.

5. Bake for 15-20 minutes, until golden.

Have you made vegetarian pie’s before?  If so please let us know and share your recipes, blogs, pictures and more below!

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