Chestnut Bourguignon Pie Recipes

CHESTNUT BOURGUIGNON PIE RECIPE

Steps:

• Pre-heat the oven to 200C/400F/Gas 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.
• Drain the chestnuts, reserving the liquid.
• Melt the butter or margarine in a frying pan and saute the onions until lightly 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 consistency 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.

CHESTNUT BOURGUIGNON PIE

Steps:

• 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.

CHESTNUT BOURGUIGNON PIE

Steps:

• place the chestnuts, bay leaves, and rosemary in a saucepan along with the stock and 1/2 cup red wine. gently simmer for about an hour, of until the chestnuts are tender. drain the chestnuts, reserving the liquid.
• preheat the oven to 400 degrees ferighnhight.
• fry the shallots in the butter until slightly browned, then add the mushrooms and saute for 5 minutes. add the chestnuts, the remaining red wine, and enough of the reserved liquid to cover, and stir in the mustard, soy sauce, and parsley. bring to a boil and simmer for 30 minutes. season to taste.
• put the mixture in a pie dish. roll out the pastery on a floured surface, place over the top of the dish and trim around the edges. bace for 20 minutes or until golden brown.