Chestnut Bourguignonne Pie
Serves 4-6
110g dried chestnuts, soaked for 6-8 hours
2 bay leaves
1 spring fresh rosemary or 1tsp / 5ml dried rosemary
210ml vegetarian red wine
300ml vegetable 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 puff pastry, thawed if frozen
Pre-heat the oven to 200C/400F/Gas 6.
Place the soaked chestnuts, herbs and 5 floz 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 sauté 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 five 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.
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