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

Cooking Instructions

1. Pre heat the oven to 200C/400F//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 saute 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.
 
 
 "For life is more than food, and the body more than clothing." (Luke 12:23)