Vegetarian chestnut bourguignonne pie recipe

• 100 g (3.5oz) dried chestnuts, soaked for 6-8 hours
• 2 bay leaves
• 1 sprig fresh rosemary or 1tsp / 5ml dried rosemary
• 210 ml (7.4fl oz) vegetarian red wine
• 300 ml (10.6fl oz) vegetable stock or water
• 25 g (0.9oz) butter or soya margarine
• 8 small pickling onions or shallots, peeled
• 110 g (3.9oz) chestnut mushrooms, wiped
• 50 g (1.8oz) button mushrooms, wiped
• 10 ml (0.4fl oz) Dijon mustard
• 45 ml (1.6fl oz) tamari or soy sauce
• 1 pinch freshly ground black pepper
• 1 handful fresh parsley, finely chopped
• 225 g (7.9oz) vegetarian puff pastry, thawed if frozen

1. Pre-heat the oven to 200C/4180C fan/Gas 6.
2. 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.
3. Drain the chestnuts, reserving the liquid.
4. Melt the butter or margarine in a frying pan and saute the onions until lightly browned.
5. Add the mushrooms and cook for a further 4-5 minutes.
6. Add the chestnuts, the remaining red wine and sufficient chestnut cooking liquor to cover.
7. Bring to the boil and simmer for 20-30 minutes to reduce the liquid a little.
8. Stir in the mustard, tamari and black pepper to taste.
9. Cook for a further 5 minutes.
10. Check seasoning and consistency and adjust as necessary.
11. Spoon the mixture into a pie dish.
12. Roll out the pastry on a floured surface and place on top of filling.
13. Bake for about 20 minutes until golden.

chestnuts, bay leaves, rosemary, vegetable stock, butter, pickling onions, mushrooms, button mushrooms, mustard, soy sauce, freshly ground black pepper, handful fresh parsley, vegetarian puff pastry

Taken from www.lovefood.com/guide/recipes/15395/vegetarian-chestnut-bourguignonne-pie-recipe (may not work)