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Chestnut Bourguignonne Pie

message posted 01-Sep-09 08:58:20
Serves 4-6

(Can be) Vegan

Preparation time 15 mins
Cooking time 45 mins


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


1 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.

2 Drain the chestnuts, reserving the liquid.

3 Melt the butter or margarine 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

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.

The Vegetarian Society

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