Chestnut and ale pies

Preparation

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. 1 Heat the oven to 200°C/400°F/gas 6 (180°C for fan ovens).
2. 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. 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. 4 Stir in the thyme.
5. 5 Whisk the egg yolk with 2 tbsp cold water per yolk being used and stir into the breadcrumb mixture.
6. 6 Bring together to form a soft dough, then wrap in cling-film and chill for 30 minutes.
7. 7 Peel the chestnuts and set aside.
8. 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. 9 Add the garlic and cook for a further 1 minute.
10. 10 Stir in the flour and cook for 1 minute.
11. 11 Gradually add the stock and beer, and bring to the boil.
12. 12 Stir in the sage and sugar, reduce the heat, partially cover and simmer for 10 minutes.
13. 13 Season, stir in the chestnuts and cook for a further 5 minutes.
14. 14 Spoon into individual 300ml pie dishes and leave to cool.
15. 15 Divide the pastry equally, roll out and use to cover each of the pies.
16. 16 Trim and crimp the edges and make a small hole in the top of each.
17. 17 Glaze with the milk and bake for 25 minutes, until the pastry is golden.