1 lb (454 g) cremini mushrooms or white mushrooms
1/4 cup (60 mL) butter
1 onion, finely chopped
2 carrots, finely diced
1 inner celery rib, finely diced
1 tsp (5 mL) salt
1 tsp (5 mL) dried savory
1/2 tsp (2 mL) ground allspice
1/4 tsp (1 mL) mace
1/4 tsp (1 mL) pepper
1 pinch ground cloves
1/4 cup (60 mL) brandy or vegetable stock
1/3 cup (75 mL) chopped fresh parsley
1 egg, beaten
3 cups (750 mL) cooked chestnuts
2 tbsp (30 mL) whipping cream or milk
2-1/2 cups (625 mL) all-purpose flour
1/2 tsp (2 mL) salt
3/4 cup (175 mL) cold unsalted butter, cubed
2 egg yolks
6 tbsp (75 mL) cold water
Filling: Meanwhile, break up mushrooms; finely chop in food processor.
In skillet, heat butter over medium heat; cook onion until golden, about 5 minutes. Add carrots and celery; cook, stirring, for 2 minutes.
Add mushrooms, salt, savory, allspice, mace, pepper and cloves; cook until liquid is released. Add brandy; cook over medium-high heat until no liquid remains. Transfer to bowl; let cool. Stir in parsley and egg. With fork, mash 1 cup (250 mL) of the chestnuts; mix into mushroom mixture. Stir in remaining chestnuts.
On lightly floured surface, roll out half of the pastry to 14-inch (35 cm) round; fit into 10-inch (25 cm) pie plate. Spread filling in shell. Roll out remaining pastry to same size; place over filling. Trim and crimp edge. Cut steam vents in top; brush with cream.
Bake in lower third of 425 degree F (220 degree C) oven for about 40 minutes or until golden. Serve with Winter Fruit Chutney.
Fresh chestnuts: Cut X in flat side of each. Boil, 4 at a time, for 2 minutes or until points of cut curl; drain and peel off skin. Then simmer in fresh water for 5 minutes or until tender.
Dried chestnuts: Soak 2 cups (500 mL) chestnuts in 6 cups (1.5 L) boiling water for at least 2 or up to 12 hours; drain. Cover with fresh water and cook over medium heat for 15 minutes or until tender.
Vacuum-packed and canned chestnuts: Both types are ready to use. The vacuum-packed ones have superior taste. Drain and rinse canned chestnuts.