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Rooty Chestnut Pies
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These pies are perfect for vegetarians. They can be made the night before and chilled before baking. Or make the pastry in advance and freeze until required.
Re-roll any remaining pastry and use to garnish the top of the pies – you can make a bow, as we have here.
Soft red fruit and savoury spice flavours work brilliantly with this dish.
Typical values per serving:
This recipe was first published in November 2007.