Free Recipe Chestnut Bourgingnonne Pie
Recipe Type: V Recipes
Recipe Preparation: bake
Cooking Ingredients for Chestnut Bourgingnonne Pie Recipe
4 oz Dried chestnuts; soaked for
-6-8
; hours
2 Bay leaves
1 Sprig fresh rosemary or 1tsp
-/ 5ml dried
; rosemary
7 fl Vegetarian red wine
10 fl Vegetable stock or water
1 oz Butter or soya margarine
8 sm Pickling onions or shallots;
-peeled
4 oz Chestnut mushrooms; wiped
2 oz Button mushrooms; wiped
2 ts Dijon mustard
2 tb Tamari or soy sauce; (2 to
-3)
Freshly ground black pepper
Fresh parsley; finely
-chopped
8 oz Vegetarian puff pastry;
-thawed if frozen
Chestnut Bourgingnonne Pie Preparation
1. Pre-heat the oven to 200oC/400oF/Gas Mark 6. Place the soaked chestnuts, herbs and 5floz of wine in a saucepan with vegetable stock to cover and cook until just tender, approximately 50-60 minutes. 2. Drain the chestnuts, reserving the liquid. 3. Melt the butter in a frying pan and saute the onions until lightly 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 consistency 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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Chestnut Bourgingnonne Pie?
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