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Chestnut Bourguignonne Pie

Chestnut Bourguignonne Pie

Brought to you by: The Vegetarian Society
    4 serving
5.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

A stunning vegetarian pie, perfect for winter.
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Ingredients

  • 110g chestnuts
  • 1 fresh rosemary sprig
  • 210ml vegetarian red wine
  • 300ml vegetable stock
  • 25g butter
  • 8 small shallots , peeled
  • 2 bay leaves
  • 110g chestnut mushrooms
  • 50g button mushrooms
  • 10ml Dijon mustard
  • 45ml soy sauce
  • 225g vegetarian puff pastry , thawed if frozen
  • 1 bunch of fresh parsley , to serve

Method

Step 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.

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