CHESTNUT BOURGINGNONNE PIE

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* Exported from MasterCook *

 

CHESTNUT BOURGINGNONNE PIE

 

Recipe By :The Vegetarian Winter 1995

Serving Size : 0 Preparation Time :0:00

Categories : Entree Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 oz / 110g dried chestnuts -- soaked for 6-8 hours

2 bay leaves

1 sprig fresh rosemary or 1tsp / 5ml dried

rosemary

7 floz / 210ml vegetarian red wine

10 floz / 300ml vegetable stock or water

1 oz / 25g butter or soya margarine

8 small pickling onions or shallots -- peeled

4 oz / 110g chestnut mushrooms -- wiped

2 oz / 50g button mushrooms -- wiped

2 tsp / 10ml Dijon mustard

2 tbsp / 30-45ml tamari or soy sauce -- (2 to 3)

freshly ground black pepper

fresh parsley -- finely chopped

8 oz / 225g vegetarian puff pastry -- thawed if frozen

 

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.

 

 

Source:

" The Vegetarian Winter 1995 "

 

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Per Serving (excluding unknown items): 1 Calories; 0g Fat (0.0% calories from

fat); 0g Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

trace Sodium. Exchanges: .

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0