Chestnut
Bourgignonne Pie
4oz / 110g dried chestnuts, soaked for 6-8 hours
2 bay leaves
1 sprig fresh rosemary or 1tsp / 5ml dried rosemary
7floz / 210ml vegetarian red wine
10floz / 300ml vegetable stock or water
1oz / 25g butter or soya margarine
8 small pickling onions or shallots, peeled
4oz / 110g chestnut mushrooms, wiped
2oz / 50g button mushrooms, wiped
2tsp / 10ml Dijon mustard
2-3tbsp / 30-45ml tamari or soy sauce
freshly ground black pepper
fresh parsley, finely chopped
8oz / 225g vegetarian puff pastry, thawed if frozen
1. Pre-heat
the oven to 200°C/400°F/Gas Mark 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.
2. Drain the chestnuts, reserving the liquid.
3. Melt the butter in a frying pan and saute the onions until
lightly 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 consistency 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.
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