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
1. Pre-heat the oven to 200C/400F/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.
Yields
1 servings