Chestnut Pie

Soak the dried chestnuts in hot water for 20 minutes until softened, then drain and coarsely chop them into small pieces.

Combine the chopped chestnuts, sultanas, sugar, drinking chocolate powder, and a pinch of cinnamon and cloves in a large bowl, mixing until evenly distributed.

Divide the sweet pastry into two portions (roughly 350g and 250g) and roll out the larger portion to fit a 9-inch pie dish, allowing edges to hang slightly over the rim.

Spread the chestnut and sultana filling evenly over the pastry base in the pie dish.

Roll out the remaining pastry portion and lay it over the filling, then fold the overhanging edges up and press to seal the top and bottom crusts together.

Prick the top crust lightly with a fork to allow steam to escape during baking.

Preheat the oven to 190°C (375°F) and bake the pie for 40-45 minutes until the pastry is golden brown and crisp.

Remove the pie from the oven and allow it to cool for 5 minutes before slicing and serving.