Vegetarian chestnut bourguignon pie recipe

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

  1. 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.
  2. 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.
  3. 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.
  4. Stir in the mustard, tamari and black pepper to taste. Cook for a further 5 minutes.
  5. 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.
  6. Bake for about 20 minutes until golden.

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