Chestnut Bourguignon pie

Ingredients

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

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.