Chestnut Bourguignonne Pie
This recipe is egg free This recipe is dairy free Suitable for vegans
Preparation notes

Serves 4-6
Preparation time: 15 mins
Cooking time: 45 mins


25g butter or soya margarine
8 small pickling onions or shallots, peeled
110g chestnut mushrooms, wiped
50g button mushrooms, wiped
250g tinned/vacuum packed pre-cooked chestnuts
210ml vegetarian / vegan red wine
300ml vegetable / vegan stock or water
2 bay leaves
1 sprig fresh rosemary or 1tsp / 5ml dried rosemary
½ tsp dried parsley
2 tsp Dijon mustard
2 tbsp tamari or soy sauce
freshly ground black pepper
225g vegetarian / vegan puff pastry, thawed if frozen


1. Pre-heat the oven to 200C/400F/Gas 6.

2. Melt the butter or margarine in a frying pan and sauté the onions until lightly browned.

3. Add the mushrooms and cook for a further 4-5 minutes.

4. Add the chestnuts, the red wine, stock and herbs.

5. Bring to the boil and simmer for 20-30 minutes to reduce the liquid a little.

6. Stir in the mustard, tamari and black pepper to taste. Cook for a further 5 minutes.

7. Check seasoning and consistency and adjust as necessary.

8. Spoon the mixture into a pie dish. Roll out the pastry on a floured surface and place  
on top of filling.

9. Bake for about 20 minutes or until golden.

Copyright © The Vegetarian Society 1995.

Chestnut Bourguignonne Pie

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