Kale, chestnut and mushroom pie recipe | delicious. magazine

Name: Kale, chestnut and mushroom pie recipe | delicious. magazine
Ingredients: 25g unsalted butter; 1 onion, finely chopped; 100g celery, finely chopped; 2 garlic cloves, finely chopped; 30g dried porcini mushrooms, soaked for 30 minutes in just enough freshly boiled water to cover them; 300g chestnut mushrooms, cut into chunks; 10 fresh sage leaves; 100g cooked vacuum-packed chestnuts, roughly chopped; 30g plain flour, plus extra to dust; 350ml whole milk; 400g kale; 375g block all-butter puff pastry; 1 free-range egg, beaten

www.deliciousmagazine.co.uk

This vegetarian mushroom pie recipe with kale is perfect comfort food on a cold evening. It's easy to make too, using ready-made puff pastry

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Ingredients

25g unsalted butter
1 onion, finely chopped
100g celery, finely chopped
2 garlic cloves, finely chopped
30g dried porcini mushrooms, soaked for 30 minutes in just enough freshly boiled water to cover them
300g chestnut mushrooms, cut into chunks
10 fresh sage leaves
100g cooked vacuum-packed chestnuts, roughly chopped
30g plain flour, plus extra to dust
350ml whole milk
400g kale
375g block all-butter puff pastry
1 free-range egg, beaten