Chocolate Chestnut Pies.

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This Recipe makes two big pies or one big and four mini, not a pastry fan? Just pour the filling into little pots or tea cups and let set in the fridge.

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Ingredients:
For the pie crust (half if only want one pie crust):

2 1/2 cup plain flour
1 tsp baking powder
4 tbsp caster sugar
1 cup chilled vegan margarine
1/2 cup soy milk

For the filling:
200g quality dark chocolate, broke into little pieces
1 1/2 cups of chestnut puree, from can
1 tin full fat coconut milk
1 tin coconut cream (about 1/4 cup)
1 tbsp cocoa powder
2 tsp cornflour

Method:
For the pie crust, mix the flour, baking powder and sugar in a bowl with a fork, then rub in the chilled margarine until the mix resembles breadcrumbs. Now slowly add the soy milk and mix gently until it comes together as a dough. Allow the pastry to sit for a little while covered on the side.  Put the oven on to preheat to 170c/340f, separate your pastry into two halves, roll out the pastry on a floured surface, so that its 1’1/2″inches wider than your pie dish, grease the pie dish, and gently press the pastry into the dish. Trim off the excess with a knife. Blind bake for 10 minutes, then bake for a further 5 minutes exposed. take out of the oven and allow to cool on a cooling rack. To make the filling, heat the chestnut puree, coconut milk, coconut cream cocoa powder and cornflour on a medium heat in a saucepan and whisk together until well combined, Turn off the heat and whisk in the chocolate until it melts and is well mixed. Poor the mix into a cold bowl, I pop my bowl in the fridge for a while for this, and allow the mix to cool to room temperature before pouring into the pastry cases and popping them all in the fridge to cool and set completely, at least an hour.

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32 thoughts on “Chocolate Chestnut Pies.

  1. I feel a bacchanalian dessert for 1 coming up! I might even have to hide the remainder (once I have reached bursting point) to revisit what I can only imagine is going to be my complete, instant and utter addiction to these gorgeous little babies! How do you do it every single time? I swear I am the closet part of your Dorian Grey experiment 😉

  2. Can we say Gorgeous??? I can’t wait to try this recipe! I will be making this, this weekend! Thank you for sharing 🙂

  3. Yum! Going to try making these this weekend. Was just looking at this can of chestnut, wondering what to make with it…

  4. Ugh! These make me wish I wasn’t doing Somer’s Green Smoothie Challenge over at vedgedout. I guess I’ll just have to wait a week. I love that you use chestnut puree. What a great addition!

  5. Coconut milk in the US comes in cans that are 14 fluid ounces (a bit under 2 cups). Are the coconut milk tins you used also 1/4 cup (like the coconut cream)? Thanks! Can’t wait to try this.

    • Sarah, I don’t think coconut cream is easy to find here. I think you can sub it out by getting 2 cans of coconut milk to use in this recipe. Refrigerate one can and take the cream only from the top of the can in the amount required in the recipe. You can use the rest of the can from the fridge in a smoothie or a curry 🙂 That should do the trick 🙂

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