Chestnut Bourguignon pie
This hearty chestnut Bourguignon pie combines sweet chestnuts and earthy mushrooms in a rich red wine and herb gravy. Baked beneath a crisp golden crust, it offers a deeply satisfying and comforting meal for cold evenings. Serve hot alongside steamed green vegetables for a complete dinner.
Ingredients
- Bay leaf2 ცალი
- Rosemary1 sprig
- Red wine250 ml
- Vegetable stock250 ml
- Dijon mustard2 სუფრის-კოვზი
- Soy Sauce1 სუფრის-კოვზი
Instructions
10 steps- 1
Preheat the oven to 200C/400F/Gas 6.
- 2
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.
- 3
Melt the butter in a frying pan and sauté the onions until slightly 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 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.
Nutrition
1 serving ≈ 250 g
Nutrition values are estimates. - means data is unavailable.
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