Chestnut Bourguignon pie




  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.