Ingredients

• 125g/4oz dried chestnuts
• soaked for 6-8 hours
• 2 bay leaves
• 1 sprig fresh rosemary or 1 tsp/5ml dried rosemary
• 210ml/7fl oz vegetarian red wine
• 300ml/10fl oz vegetable stock or water
• 25g/1oz butter or soya margarine
• 8 small pickling onions or shallots
• peeled
• 125g/4oz chestnut mushrooms
• wiped
• 125g/4oz button mushrooms
• wiped
• 2 tsp Dijon mustard
• 2-3 tbsp tamari or soy sauce
• freshly ground black pepper
• fresh parsley
• finely chopped
• 225g/8oz vegetarian puff pastry
• thawed if frozen

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Place the soaked chestnuts
• herbs and 150ml/5fl oz of wine in a saucepan with vegetable stock to cover and cook until just tender - approximately 50-60 minutes. Drain the chestnuts
• reserving the liquid.
• Melt the butter in a frying pan and sauté the onions until slightly browned.
• Add the mushrooms and cook for a further 4-5 minutes.
• Add the chestnuts
• the remaining red wine and sufficient chestnut cooking liquor to cover.
• Bring to the boil and simmer for 20-30 minutes to reduce the liquid a little.
• Stir in the mustard
• tamari and black pepper to taste. Cook for a further 5 minutes.
• Check seasoning and adjust as necessary.
• Spoon the mixture into a pie dish. Roll out the pastry on a floured surface and place on top of filling.
• Bake for about 20 minutes until golden.