Chestnut Bourguignon Pie

Chestnut Bourguignon Pie

Main Courses

Preparation time: 15 mins Cooking time: 45 mins  

4-6 Servings
110g dried chestnuts, soaked for 6-8 hours
2 bay leaves
1 sprig fresh rosemary or 1tsp / 5ml dried rosemary
210ml vegetarian / vegan red wine
300ml vegetable / vegan stock or water
25g butter or soya margarine
8 small pickling onions or shallots, peeled
110g chestnut mushrooms, wiped
50g button mushrooms, wiped
10ml Dijon mustard
30-45ml tamari or soy sauce
Freshly ground black pepper
Fresh parsley, finely chopped
225g vegetarian / vegan puff pastry, thawed if frozen
  1. Pre-heat the oven to 200oC. Place the soaked chestnuts, herbs and 5floz of wine in a saucepan with vegetable stock to cover and cook until just tender, approximately 50-60 minutes

  2. Drain the chestnuts, reserving the liquid

  3. Melt the butter or margarine in a frying pan and saute the onions until lightly browned

  4. Add the mushrooms and cook for a further 4-5 minutes

  5. Add the chestnuts, the remaining red wine and sufficient chestnut cooking liquor to cover

  6. Bring to the boil and simmer for 20-30 minutes to reduce the liquid a little

  7. Stir in the mustard, tamari and black pepper to taste. Cook for a further 5 minutes

  8. Check seasoning and consistency and adjust as necessary

  9. Spoon the mixture into a pie dish. Roll out the pastry on a floured surface and place on top of filling

  10. Bake for about 20 minutes until golden