CHESTNUT bourguignon PIE

Ingredients

• 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

Method

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.