Mushroom and chestnut pie

INGREDIENTS

80 g

puff pastry

Plain flour for rolling pastry

Spray oil

Salt

Black pepper

1 tbsp

butter

1 tbsp

oil

300 g

mushrooms (I used mostly chestnut mushrooms, plus a few white mushrooms), cut into chunky dice

3 cloves

garlic, minced

75 g

shallots, sliced

100 g

cooked chestnuts, cut into chunky dice

4 tbsp

dry white wine

1/2 tsp

dried thyme

250 milliliters

vegetable stock

50 milliliters

single cream

50 g

gruyère cheese, grated

4 tbsp

fresh parsley, chopped