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Eating veggie » Recipes » Chestnut Bourguignonne Pie

Chestnut Bourguignonne Pie

Prep time 15 mins, cook time 45 mins

Serves 4

Egg-Free, Dairy-Free, Vegan

Ingredients

  • 25g butter or 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
  • 225g vegan puff pastry thawed if frozen

Method

  1. Pre-heat the oven to 200°C/gas mark 6.
  2. Melt the butter or 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

Calories

5.0g

Protein

16.5g

Fat

(7.9)g

Saturates

37.0g

Carbs

(0.9)g

Sugar

2.2015g

Salt

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