Chestnut Bourgingnonne Pie
Ingredients
4 ounces dried chestnuts soaked for 6 to 8 hours
2 bay leaves
1 sprig fresh rosemary or 1tsp / 5ml dried rosemary
7 fluid ounces vegetarian red wine
10 fluid ounces vegetable stock or water
1 ounce butter or soy margarine
8 small pickling onions or shallots peeled
4 ounces chestnut mushrooms wiped
2 ounces button mushrooms wiped
2 tsp. dijon mustard
2 Tbsp. tamari or soy sauce (2 to 3)
freshly ground black pepper
fresh parsley finely chopped
8 ounces vegetarian puff pastry thawed if frozen
Cooking Instructions
1. Pre heat the oven to 200øc/400øf/gas mark 6. Place the soaked chestnuts, herbs and 5 degrees 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 sauté the onions until lightly browned. 4. Add the mushrooms and cook for a further 4 to 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 to 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)