Time and servings
Ingredients
13 total- 110 g of chestnuts
- 10 ml of dijon mustard
- 300 ml of vegetable stock
- 25 g of butter
- 110 g of chestnut mushrooms
- 50 g of button mushrooms
- 225 g of vegetarian puff pastry, thawed if frozen
- 1 bunch of fresh parsley, to serve
- 1 fresh rosemary sprig
- 210 ml of vegetarian red wine
- 8 small shallots, peeled
- 2 bay leaves
- 45 ml of soy sauce
Method
8 stepsStep 1
Preheat the oven to 200C/Gas 6. Place the chestnuts, herbs and 5floz of wine in a saucepan with the vegetable stock to cover and cook until just tender - around 50 minutes.
Step 2
Drain the chestnuts, reserving the liquid.
Step 3
Melt the butter in a frying pan and saute the onions until lightly browned.
Step 4
Add the mushrooms and cook for a further 5 minutes.
Step 5
Add the chestnuts, the remaining red wine and sufficient chestnut cooking liquor to cover.
Step 6
Bring to the boil and simmer for 20-30 minutes to reduce the liquid a little. Stir in the mustard, soy and add black pepper to taste. Cook for another 5 minutes.
Step 7
Check seasoning and consistency and adjust if necessary.
Step 8
Spoon the mixture into a pie dish. Roll out the pastry on a floured surface and place on top of the filling. Bake for around 20 minutes until golden.