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Chestnut Bourguignon pie

Prep time 30 mins to 1 hour
Cook time 30 mins to 1 hour
Serves 4
Dietary Vegetarian
by The Vegetarian Society

Method


  1. Preheat the oven to 200C/400F/Gas 6.

  2. Place the soaked chestnuts, herbs and 150ml/5fl oz 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.

  3. Melt the butter in a frying pan and sauté the onions until slightly browned.

  4. Add the mushrooms and cook for a further 4-5 minutes.

  5. Add the chestnuts, the remaining red wine and sufficient chestnut cooking liquor to cover.

  6. Bring to the boil and simmer for 20-30 minutes to reduce the liquid a little.

  7. Stir in the mustard, tamari and black pepper to taste. Cook for a further 5 minutes.

  8. Check seasoning and adjust as necessary.

  9. Spoon the mixture into a pie dish. Roll out the pastry on a floured surface and place on top of filling.

  10. Bake for about 20 minutes until golden.

Ingredients

  • 125g/4oz dried chestnuts, soaked for 6-8 hours
  • 2 bay leaves
  • 1 sprig fresh rosemary or 1 tsp/5ml dried rosemary
  • 210ml/7fl oz vegetarian red wine
  • 300ml/10fl oz vegetable stock or water
  • 25g/1oz butter or soya margarine
  • 8 small pickling onions or shallots, peeled
  • 125g/4oz chestnut mushrooms, wiped
  • 125g/4oz button mushrooms, wiped
  • 2 tsp Dijon mustard
  • 2-3 tbsp tamari or soy sauce
  • freshly ground black pepper
  • fresh parsley, finely chopped
  • 225g/8oz vegetarian puff pastry, thawed if frozen

Shopping List

Chestnut Bourguignon pie

Fruit and vegetables

Tins, packets and jars

Cooking ingredients

Drinks

Dairy, eggs and chilled

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