| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian , Veg1 |
1 |
servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
1. Pre-heat the oven to 200°C/400°F/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.
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