Vegetarian chestnut bourguignon pie recipe
Chestnuts, rosemary, pickling onions, red wine, a medley of mushrooms and mustard... who needs meat in their pie?
Ingredients
- 100 g dried chestnuts, soaked for 6-8 hours
- 2 bay leaves
- 1 sprig fresh rosemary or 1tsp / 5ml dried rosemary
- 210 ml vegetarian red wine
- 300 ml vegetable stock or water
- 25 g butter or soya margarine
- 8 small pickling onions or shallots, peeled
- 110 g chestnut mushrooms, wiped
- 50 g button mushrooms, wiped
- 10 ml Dijon mustard
- 45 ml tamari or soy sauce
- 1 pinch freshly ground black pepper
- 1 handful fresh parsley, finely chopped
- 225 g vegetarian puff pastry, thawed if frozen
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 45 mins
- Serves: 4
Step-by-step
- Pre-heat the oven to 200C/4180C fan/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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