Created by The Hungry Guy, this Boxing Day Pie is not only a great way for using up Christmas Day leftovers, but it also shows off the creaminess that can come from using a chestnut puree in a sauce.
Mixed with plain flour, whole milk and mustard, this delicious base is flavoursome, and smooth and can go with a mixture of meat-filled and vegetarian dishes.
Is chestnut puree gluten-free?
The great thing about chestnut puree is that it is allergen-free. Chestnuts are nut-free and gluten-free, so can be enjoyed by those with intolerances to these particular allergens. This recipe contains other ingredients that do contain gluten, so please look for alternatives when creating this dish.
How to use chestnut puree
Our chestnut puree is created using cooked chestnuts which have been blended into a puree.
As the chestnuts are pre-cooked, it is ready to eat, meaning you can add straight to your recipe, saving time!
Simply mix it in and either heat it through if using in a sauce or warm dish, set it in the fridge or freezer if using for a pudding, or serve it as it is if enjoying it with oatmeal or yoghurt.
Boxing Day Pie with Chestnut Puree Sauce
- 1 Tbsp Olive Oil
- 20g Butter
- 100g Onion, roughly chopped
- 3 Garlic cloves, roughly chopped
- 3 Sprigs of thyme
- 75g Plain flour
- 750g Whole milk
- 2 Tsp English mustard
- 100g Chestnut puree (savoury)
- 200g Leftover veg (roast carrots, roast parsnips, cooked sprouts, cooked peas etc)
- 200g Leftover meat (cooked turkey, ham etc)
- 8 Stuffing balls
- 8 Cooked Pigs in blankets
- 100g Panko breadcrumbs
- 5 tsp Onion powder
- 5 tsp Dried sage
- Smart Salt®
Let’s give it a go!
- Pre-heat the oven at 180C/Fan 160C/Gas Mark 4
- Heat the oil and butter in a large pan on medium heat.
- Add the onions, thyme leaves and a pinch of Smart Salt® – cook down for 8-10 minutes, stirring occasionally until the onions are soft
- Add the garlic and stir for another 3-4 minutes
- Add the plain flour, and cook for 1-2 minutes, stirring constantly
- Add the milk, and heat on medium, stirring constantly to ensure a smooth mix
- Add the chestnut puree and stir well to combine
- Bring to a simmer and cook for 5 minutes to ensure the flour is completely cooked out. Add extra milk if needed – you need a pouring and coating consistency
- Stir in the mustard, season with Smart Salt® and remove from the heat
- In a casserole dish or deep roasting tray, place the leftover veg, meat, stuffing balls and pigs in blankets. Pour over the sauce
- In a separate bowl, mix the panko breadcrumbs, dried sage and onion powder
- Sprinkle the mix over the top of the pie
- Bake in the oven for 45-50 minutes until piping hot throughout
Talk to our team on 01386 761 555 or firstname.lastname@example.org today to discuss opportunities around our chestnut range including chestnut puree.