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Name: Chestnut Bourgingnonne Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 4 oz Dried chestnuts; soaked for; 2 Bay Leaves; Black Pepper freshly ground; ; rosemary; 2 oz Button mushrooms; wiped; ; hours; 7 fl Vegetarian red wine; 8 sm Pickling onions or shallots;; 1 Sprig fresh rosemary or 1tsp; 2 tb Tamari or soy sauce; (2 to; 10 fl Vegetable stock or water; 4 oz Chestnut mushrooms; wiped; 1 oz Butter or soya margarine; 8 oz Vegetarian puff pastry;; 2 ts Dijon mustard; Fresh parsley; finely

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INGREDIENTS

4 oz Dried chestnuts; soaked for
2 Bay Leaves
Black Pepper ; freshly ground
; rosemary
2 oz Button mushrooms; wiped
; hours
7 fl Vegetarian red wine
8 sm Pickling onions or shallots;
1 Sprig fresh rosemary or 1tsp
2 tb Tamari or soy sauce; (2 to
10 fl Vegetable stock or water
4 oz Chestnut mushrooms; wiped
1 oz Butter or soya margarine
8 oz Vegetarian puff pastry;
2 ts Dijon mustard
Fresh parsley; finely

INSTRUCTIONS

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

NOTES

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Chestnut Bourgingnonne Pie

4 oz Dried chestnuts; soaked for
2 Bay Leaves
 Black Pepper freshly ground
 ; rosemary
2 oz Button mushrooms; wiped
 ; hours
7 fl Vegetarian red wine
8 sm Pickling onions or shallots;
1 Sprig fresh rosemary or 1tsp
2 tb Tamari or soy sauce; (2 to
10 fl Vegetable stock or water
4 oz Chestnut mushrooms; wiped
1 oz Butter or soya margarine
8 oz Vegetarian puff pastry;
2 ts Dijon mustard
 Fresh parsley; finely

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

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Nutrition

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Serving Size: 1 Serving (566g)
Recipe Makes: 1 servings

Calories: 36
Calories from Fat: 13 (36%)

Amt Per Serving		% DV

	Total Fat 1.4g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 228.7mg		8 %
Potassium 66.9mg		2 %
Total Carbohydrate 6.5g		2 %
	Dietary Fiber 2.6g	10 %
	Sugars, other 3.9g
Protein 1.4g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 36

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