Cracker Pack 2019
Chestnut Bourguignon Pie

Chestnut Bourguignon Pie

The Vegetarian Society
Serves: 4-6
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Preparation time: 15 mins

Cooking time: 45 mins



  • 110g dried chestnuts, soaked for 6-8 hours
  • 2 bay leaves
  • 1 sprig fresh rosemary or 1tsp / 5ml dried rosemary
  • 210ml vegetarian / vegan red wine
  • 300ml vegetable / vegan stock or water
  • 25g butter or soya margarine
  • 8 small pickling onions or shallots, peeled
  • 110g chestnut mushrooms, wiped
  • 50g button mushrooms, wiped
  • 10ml Dijon mustard
  • 30-45ml tamari or soy sauce
  • Freshly ground black pepper
  • Fresh parsley, finely chopped
  • 225g vegetarian / vegan puff pastry, thawed if frozen


  1. Pre-heat the oven to 200oC. 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 or margarine 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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