Vegetarian chestnut bourguignonne pie recipe

Name: Vegetarian chestnut bourguignonne pie recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 g (3.5oz) dried chestnuts, soaked for 6-8 hours; 2 bay leaves; 1 sprig fresh rosemary or 1tsp / 5ml dried rosemary; 210 ml (7.4fl oz) vegetarian red wine; 300 ml (10.6fl oz) vegetable stock or water; 25 g (0.9oz) butter or soya margarine; 8 small pickling onions or shallots, peeled; 110 g (3.9oz) chestnut mushrooms, wiped; 50 g (1.8oz) button mushrooms, wiped; 10 ml (0.4fl oz) Dijon mustard; 45 ml (1.6fl oz) tamari or soy sauce; 1 pinch freshly ground black pepper; 1 handful fresh parsley, finely chopped; 225 g (7.9oz) vegetarian puff pastry, thawed if frozen

Servings: persons

100 g (3.5oz) dried chestnuts, soaked for 6-8 hours
2 bay leaves
1 sprig fresh rosemary or 1tsp / 5ml dried rosemary
210 ml (7.4fl oz) vegetarian red wine
300 ml (10.6fl oz) vegetable stock or water
25 g (0.9oz) butter or soya margarine
8 small pickling onions or shallots, peeled
110 g (3.9oz) chestnut mushrooms, wiped
50 g (1.8oz) button mushrooms, wiped
10 ml (0.4fl oz) Dijon mustard
45 ml (1.6fl oz) tamari or soy sauce
1 pinch freshly ground black pepper
1 handful fresh parsley, finely chopped
225 g (7.9oz) vegetarian puff pastry, thawed if frozen

1
Pre-heat the oven to 200C/4180C fan/Gas 6.
2
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.
3
Drain the chestnuts, reserving the liquid.
4
Melt the butter or margarine in a frying pan and saute the onions until lightly browned.
5
Add the mushrooms and cook for a further 4-5 minutes.
6
Add the chestnuts, the remaining red wine and sufficient chestnut cooking liquor to cover.
7
Bring to the boil and simmer for 20-30 minutes to reduce the liquid a little.
8
Stir in the mustard, tamari and black pepper to taste.
9
Cook for a further 5 minutes.
10
Check seasoning and consistency and adjust as necessary.
11
Spoon the mixture into a pie dish.
12
Roll out the pastry on a floured surface and place on top of filling.
13
Bake for about 20 minutes until golden.

132

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 100 g (3.5oz) dried chestnuts, soaked for 6-8 hours, 2 bay leaves, 1 sprig fresh rosemary or 1tsp / 5ml dried rosemary, 210 ml (7.4fl oz) vegetarian red wine, and more.

Yes, Vegetarian chestnut bourguignonne pie recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!