Cut the red onions into wedges. Peel and cut the parsnip into bite-sized pieces. Peel and cut the carrots into bit-sized pieces. Crush the garlic cloves. Chop the fresh sage. Dice the butter.
For the Filling
For the Pastry
And the rest...
- 1 Heat the oven to 200°C/400°F/gas 6 (180°C for fan ovens).
- 2 Score a cross in the skin of each chestnut. Transfer to a roasting tin and cook for 30 minutes then set aside. Move on to the next steps while you wait.
- 3 Meanwhile, make the pastry. Put the flour and a pinch of salt in a bowl, then rub in the butter to form breadcrumbs.
- 4 Stir in the thyme.
- 5 Whisk the egg yolk with 2 tbsp cold water per yolk being used and stir into the breadcrumb mixture.
- 6 Bring together to form a soft dough, then wrap in cling-film and chill for 30 minutes.
- 7 Peel the chestnuts and set aside.
- 8 Heat the oil in a large saucepan and add the onion, parsnips and carrots. Cover and cook over a medium heat for 10 minutes, stirring often.
- 9 Add the garlic and cook for a further 1 minute.
- 10 Stir in the flour and cook for 1 minute.
- 11 Gradually add the stock and beer, and bring to the boil.
- 12 Stir in the sage and sugar, reduce the heat, partially cover and simmer for 10 minutes.
- 13 Season, stir in the chestnuts and cook for a further 5 minutes.
- 14 Spoon into individual 300ml pie dishes and leave to cool.
- 15 Divide the pastry equally, roll out and use to cover each of the pies.
- 16 Trim and crimp the edges and make a small hole in the top of each.
- 17 Glaze with the milk and bake for 25 minutes, until the pastry is golden.
- Average per serving
- Calories 600.0kCal