Chestnut Bourguignonne Pie
Serves 4-6
(Can be) Vegan
Preparation time
15 mins
Cooking time
45 mins
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
- Pre-heat the oven to 200C/400F/Gas 6. 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.
- Drain the chestnuts, reserving the liquid.
- Melt the butter or margarine in a frying pan and saute the onions until lightly browned.
- Add the mushrooms and cook for a further 4-5 minutes.
- Add the chestnuts, the remaining red wine and sufficient chestnut cooking liquor to cover.
- Bring to the boil and simmer for 20-30 minutes to reduce the liquid a little.
- Stir in the mustard, tamari and black pepper to taste. Cook for a further 5 minutes.
- Check seasoning and consistency and adjust as necessary.
- Spoon the mixture into a pie dish. Roll out the pastry on a floured surface and place on top of filling.
- Bake for about 20 minutes until golden.
© The Vegetarian Society.
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