Top Tip
Use the appropriate ingredients to make the recipe vegan or vegetarian
Chestnut Bourguignon Pie
Food
Main Courses
Vegan
Vegetarian
Preparation time: 15 mins Cooking time: 45 mins
4-6 Servings
Ingredients
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
Method
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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
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Drain the chestnuts, reserving the liquid
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Melt the butter or margarine in a frying pan and saute the onions until lightly browned
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Add the mushrooms and cook for a further 4-5 minutes
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Add the chestnuts, the remaining red wine and sufficient chestnut cooking liquor to cover
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Bring to the boil and simmer for 20-30 minutes to reduce the liquid a little
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Stir in the mustard, tamari and black pepper to taste. Cook for a further 5 minutes
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Check seasoning and consistency and adjust as necessary
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Spoon the mixture into a pie dish. Roll out the pastry on a floured surface and place on top of filling
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Bake for about 20 minutes until golden
