Chestnut Bourguignon pie Recipe

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  • Vegan
  • Vegetarian

serves:

4 - 6

Skill:

medium

5-a-day:

1

Prep:

15 min

Cooking:

45 min

Veggies can often miss out at Christmas – but no-one will feel hard done by with this deliciously rich and festive chestnut pie

Ingredients

  • 110g dried chestnuts, soaked for 6-8 hours
  • 2 bay leaves
  • 1 sprig fresh rosemary or 1tsp / 5ml dried rosemary
  • 210ml vegetarian/vegan red wine
  • 300ml vegetable/vegan 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/vegan puff pastry, thawed if frozen

Method

  • Pre-heat the oven to 200C/400F/Gas 6. Place the soaked chestnuts, herbs and 5floz 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 saute 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 5 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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