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    Rooty Chestnut Pies

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    Rooty Chestnut Pies

    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.

    • Vegetarian
    • Christmas
    • Preparation time: 25 minutes
    • Cooking time: 25 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 2


    • 1 tbsp olive oil
    • 1 red onion, cut into wedges
    • 1 garlic clove, finely chopped
    • 100g Chantenay carrots, halved lengthways
    • 2 parsnips, cut into 3cm pieces
    • 175g cooked, peeled whole chestnuts
    • 1 heaped tbsp plain flour
    • 150ml strong beer, such as Black Sheep Ale
    • 200ml Waitrose Cooks Ingredients Vegetable Stock
    • 1 tbsp fresh sage, chopped
    • For the pastry
    • 1 tbsp walnut pieces
    • 175g plain flour
    • 75g chilled butter, diced
    • 1 egg, beaten, to glaze


    1. To make the pastry, put the walnuts in a food processor and whizz until finely chopped. Sift the flour and a pinch of salt into a bowl, and rub in the butter until the mixture is the consistency of breadcrumbs. Stir in the walnuts, then add 1-2 tablespoons water, or enough to mix to a soft dough. Wrap in clingfilm and chill in the fridge until needed.
    2. Heat the oil in a medium, heavy-based pan. Add the onion, garlic, carrots, parsnips and chestnuts, and gently fry for 4-5 minutes, stirring occasionally, until golden. Reduce the heat, then stir in the flour. Gradually add the ale and stock, then bring to a simmer. Stir in the sage and season. Bring back to a simmer, then cover and simmer gently for 20 minutes, or until the vegetables are just tender.
    3. Preheat the oven to 190°C, gas mark 5. Divide the mixture between two 300ml ovenproof pie dishes. Cut the pastry in half and roll out each piece so that it covers a dish. Lay the pastry over the top of the dishes and press on to the rim to seal. Trim the edges. Brush with the beaten egg and make a small hole in each pastry lid, to allow steam to escape.
    4. Bake for 20-25 minutes until the pastry is golden and cooked through. Serve with Christmas vegetable accompaniments.

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    Cook's tips

    Re-roll any remaining pastry and use to garnish the top of the pies – you can make a bow, as we have here.

    Drinks recommendation

    Soft red fruit and savoury spice flavours work brilliantly with this dish.


    Average user rating

    4 stars