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


    • 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


    • 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

    • 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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