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.