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Eating veggie » Recipes » Chestnut Bourguignonne Pie

CHESTNUT bourguignon PIE

Prep time 15 mins, cook time 45 mins

Serves 4

Egg-Free, Dairy-Free, Vegan


  • 25g soya margarine
  • 8 small pickling onions or shallots, peeled
  • 110g chestnut mushrooms, wiped
  • 50g button mushrooms, wiped
  • 250g tinned/vacuum packed pre-cooked chestnuts
  • 210ml vegan red wine
  • 300ml vegetable stock
  • 2 bay leaves
  • 1 sprig fresh rosemary or 1 tsp dried rosemary
  • ½ tsp dried parsley
  • 2 tsp Dijon mustard
  • 2 tbsp tamari or soy sauce
  • freshly ground black pepper, for seasoning
  • 225g vegan puff pastry, thawed if frozen


  1. Pre-heat the oven to 200°C/gas mark 6.
  2. Melt the margarine in a frying pan and sauté the onions until lightly browned.
  3. Add the mushrooms and cook for a further 4-5 minutes.
  4. Add the chestnuts, the red wine, stock and herbs.
  5. Bring to the boil and simmer for 20-30 minutes to reduce the liquid a little.
  6. Stir in the mustard, tamari and black pepper to taste. Cook for a further 5 minutes.
  7. Check seasoning and consistency and adjust as necessary. You can freeze the sauce at this point for another time if you like.
  8. Spoon the mixture into a pie dish. Roll out the pastry on a floured surface and place on top of filling.
  9. Bake for about 20 minutes or until golden.

Nutrition per serving

336.3 kcal














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