Creamy Chestnut Pie

A very quick blog post from me tonight! A couple of you have asked for the recipe for the Creamy Chestnut Pie which I make every year for our Christmas lunch. When I first became vegetarian in 1990 my mum came across this recipe in her Woman's Weekly magazine and posted it to me in time for Christmas. There are five of us 24 years on, and we're all vegetarian. I've made it every year since then, and it wouldn't be Christmas in our family without it - thanks, Mum!

Here is the original recipe, and it's worth adding that I substitute button mushrooms for courgettes, as they go well with the chestnuts, and am always generous with the cream and sherry which make up the Christmassy sauce. I've included two photos in the hope that they will be easy to read, as the cutting is quite crinkly now.

I always cut the left-over pastry into stars or holly leaves and berries to decorate the top of the pie. This is what it looks like after cooking, and we always serve it with roast potatoes and roast parsnips, sprouts, carrots, sage and onion stuffing and vegetarian gravy - yum!

I wanted to share the recipe before the New Year, as I won't be feeling in a Christmassy mood after then and will be ready to move into January.

Hope you like it x