CHESTNUT bourguignon PIE

Ingredients

• 2 tbsp vegetable oil
• 8 small shallots, peeled, and cut in half if large
• 110g chestnut mushrooms, wiped
• 50g button mushrooms, wiped
• 250g cooked chestnuts
• 210ml vegan red wine
• 300ml vegan vegetable stock
• 2 bay leaves
• 1 sprig fresh rosemary
• ½ tsp dried parsley
• 2 tsp Dijon mustard
• 2 tbsp soy sauce
• freshly ground black pepper, for seasoning
• 225g ready rolled vegan puff pastry
• 2 tbsp soya or oat milk

Method

1. Pre-heat the oven to 200°C/ fan 180°C / gas 6.
2. Heat the oil in a frying pan on a medium heat. Add the shallots and sauté for 3-4 mins until lightly browned.
3. Add the mushrooms and cook for a further 4-5 minutes.
4. Add the chestnuts, red wine, stock and herbs.
5. Bring to the boil and simmer for 20 minutes until the shallots are soft and the liquid has reduced little.
6. Stir in the mustard and soy sauce. Season with black pepper to taste. Cook for a further 5 minutes.
7. Spoon the mixture into a pie dish. Place the pastry on top of filling and firm at the edges. Brush with a little soya or oat milk.
8. Bake in the hot oven for about 20 minutes or until golden.
9. Serve immediately or cool then refrigerate for 2-3 days.