Chestnut Bourguignon pie recipe
 125g/4oz dried chestnuts, soaked for 6-8 hours2 bay leaves1 sprig fresh rosemary or 1 tsp/5ml dried rosemary210ml/7fl oz vegetarian red wine300ml/10fl oz vegetable stock or water25g/1oz butter or soya margarine8 small pickling onions or shallots, peeled125g/4oz chestnut mushrooms, wiped125g/4oz button mushrooms, wiped2 tsp Dijon mustard2-3 tbsp tamari or soy saucefreshly ground black pepperfresh parsley, finely chopped225g/8oz vegetarian puff pastry, thawed if frozen 125g/4oz dried chestnuts, soaked for 6-8 hours 2 bay leaves 1 sprig fresh rosemary or 1 tsp/5ml dried rosemary 210ml/7fl oz vegetarian red wine 300ml/10fl oz vegetable stock or water 25g/1oz butter or soya margarine 8 small pickling onions or shallots, peeled 125g/4oz chestnut mushrooms, wiped 125g/4oz button mushrooms, wiped 2 tsp Dijon mustard 2-3 tbsp tamari or soy sauce freshly ground black pepper fresh parsley, finely chopped 225g/8oz vegetarian puff pastry, thawed if frozen Method Preheat the oven to 200C/400F/Gas 6. Place the soaked chestnuts, herbs and 150ml/5fl oz of wine in a saucepan with vegetable stock to cover and cook until just tender - approximately 50-60 minutes. Drain the chestnuts, reserving the liquid. Melt the butter in a frying pan and sauté the onions until slightly browned. Add the mushrooms and cook for a further 4-5 minutes. 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. Stir in the mustard, tamari and black pepper to taste. Cook for a further 5 minutes. Check seasoning 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. Bake for about 20 minutes until golden. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Place the soaked chestnuts, herbs and 150ml/5fl oz of wine in a saucepan with vegetable stock to cover and cook until just tender - approximately 50-60 minutes. Drain the chestnuts, reserving the liquid. Place the soaked chestnuts, herbs and 150ml/5fl oz of wine in a saucepan with vegetable stock to cover and cook until just tender - approximately 50-60 minutes. Drain the chestnuts, reserving the liquid. Melt the butter in a frying pan and sauté the onions until slightly browned. Melt the butter in a frying pan and sauté the onions until slightly browned. Add the mushrooms and cook for a further 4-5 minutes. Add the mushrooms and cook for a further 4-5 minutes. Add the chestnuts, the remaining red wine and sufficient chestnut cooking liquor to cover. 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. Bring to the boil and simmer for 20-30 minutes to reduce the liquid a little. Stir in the mustard, tamari and black pepper to taste. Cook for a further 5 minutes. Stir in the mustard, tamari and black pepper to taste. Cook for a further 5 minutes. Check seasoning and adjust as necessary. Check seasoning 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. Spoon the mixture into a pie dish. Roll out the pastry on a floured surface and place on top of filling. Bake for about 20 minutes until golden. Bake for about 20 minutes until golden.