BBC navigation

BBC

Chestnut Bourguignon pie

Ingredients

Preparation method

  1. Preheat the oven to 200C/400F/Gas 6.

  2. 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.

  3. Melt the butter in a frying pan and sauté the onions until slightly 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 cover.

  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 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.

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options

BBC © 2014 The BBC is not responsible for the content of external sites. Read more.

This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.