Halloween mushroom and chestnut pie
Mushroom, chestnut and crème fraîche pie with a Halloween face cut into the pastry lid.
Active time1 h
Cooking1 h
Total2 hResting : 25 min
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Ingredients
- 600 g button mushrooms
- 120 g onions
- 150 ml crème fraîche
- 1 egg
- 20 ml olive oil
- 460 g all-butter shortcrust pastry
- 3 g salt
- 250 g cooked, peeled chestnuts
Preparation
Clean the mushrooms and peel the onion. Preheat the oven to 190 degrees Celsius. Thinly slice the mushrooms and onion. Fry the onion in the oil for 5 minutes, then add the mushrooms and fry for 10 minutes. Add the chestnuts, crème fraîche and salt; heat for 5 minutes, then leave to cool slightly for about 15 minutes.
600 g button mushrooms120 g onions150 ml crème fraîche20 ml olive oil3 g salt250 g cooked, peeled chestnuts- frying pan
- oven
- knife
Beat the egg in a bowl. Line a 24 centimetre pie tin with half the pastry. Add the filling. Cut two triangular eyes and a jagged mouth into the other pastry disc before placing it on top; seal the edges and brush with beaten egg.
1 egg460 g all-butter shortcrust pastry- pie tin
- knife
- pastry brush
- bowl
- fork
Bake for about 35 minutes, until the base and top are cooked and golden; cook for longer if necessary. Leave to rest for 10 minutes before cutting.
- oven
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration