Name: Chestnut Bourguignon pie recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: Serves: 4–6
Cuisine: British
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

By GoodtoKnow

published 2 September 2019

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

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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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