Vegetarian chestnut and mushroom pie
Ingredients
- 350g/12oz plain flour
- 200g/7oz butter, chilled
- pinch salt
- 1 free-range egg yolk
- chilled water
- 50g/1¾oz butter
- 2 leeks, sliced
- 350g/12oz mushrooms (such as chestnut or button mushrooms)
- 2 garlic cloves, sliced
- large sprig thyme, leaves only
- 15g/½oz dried mushrooms (optional), soaked in 150ml/5fl oz freshly boiled water
- 50g/1¾oz plain flour
- 1 tsp Dijon mustard
- 100ml/3½fl oz marsala
- 200–300ml/7–10fl oz vegetable or chicken stock (amount depending on whether or not you are using dried mushrooms)
- 200g/7oz vacuum-packed chestnuts, left whole
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