This robust pie is filled with a mixture of chestnuts, walnuts and dried mushrooms. The filling is best prepared a day in advance. The pastry too can be prepared in advance and frozen. If you make it on the day, leave plenty of time so you can chill the dough thoroughly.

For the pastry:

8oz/250g wholemeal flour
¼tsp salt
8oz/250g butter or solid vegetable fat (or a mixture)
2tsp lemon juice
chilled water

For the filling:

3oz/75g dried chestnuts
1oz/25g dried mushrooms
1tbsp olive oil
1 clove of garlic, crushed
4oz/100g walnuts, chopped
1tbsp parsley
1tsp thyme
1 free-range egg
2tbsp vegetarian red wine
juice ½ lemon
beaten free-range egg for sealing the pastry

1. To make the pastry, mix the flour and salt in a bowl. Rub in 4oz butter or fat until the mixture resembles fine breadcrumbs. Add the lemon juice and enough cold
water (approximately ¼pint) to make a rough dough. Cover and chill for 30 minutes.

2. Roll the dough out into an oblong. Mark into three sections. Dot half the remaining butter onto the middle section, then fold each end over the top, making a smaller oblong. Seal each end with the rolling pin, then turn the dough 90 degrees. Roll out into an oblong and repeat the process with the remaining portion of butter. Cover and chill for at least 30 minutes.

3. To prepare the filling, soak the chestnuts in plenty of water for an hour, then bring to the boil in the same water and simmer for 35-40 minutes or until soft. Drain and chop coarsely.

4. Rinse the dried mushrooms in cold water until they are free of any grit. Cover them with warm water and leave for about 30 minutes. Remove with a slotted spoon and chop finely.

5. Strain the remaining liquid and reserve.

6. Heat the oil and gently fry the onion and garlic for 5-10 minutes until very soft. Add the dried mushrooms. stir well, then pour over the reserved soaking liquid. Simmer for 15-20 minutes, adding more liquid if necessary. The end result should be moist but not sloppy.

7. Mix the chestnuts, walnuts, herbs, mushroom mixture, egg, wine and lemon juice in a bowl. Season to taste.

8. Roll out the pastry into a large oblong. Lift onto a baking sheet and trim off the edges.

9. Pile the filling down the centre and brush the edges with beaten egg, bringing them together over the centre of the filling. Seal all the edges firmly and use the trimmings to decorate.

10. Chill the pie for 30 minutes and brush with beaten egg.

11. bake at 190°C/375°F/gas mark 5 for a further 20-25 minutes.