Chestnut Bourgogne Pie

This is a delicious hearty meal that can be served in individual casserole dishes, or as individual parcels or pockets in vegan puff pastry.

Ingredients:

• 8 ounces prepared chestnuts
• 2 bay leaves
• 1 sprig fresh rosemary
• 1/2 cup red wine
• 2 tablespoons vegan margarine
• 1 leek, cut in small pieces
• 2 medium carrots, peeled and cut in small pieces
• 4 ounces chestnut mushrooms, wiped clean and chopped
• 4 ounces button mushrooms, wiped clean and chopped
• 3 teaspoons grainy mustard
• 2 tablespoons tamari or soy sauce
• freshly ground black pepper
• fresh parsley, finely chopped
• 8 ounces (6-8 sheets) vegetarian puff pastry, thawed if frozen

Directions:

1. Preheat the oven to 400 F / 205 C.
2. Melt the vegan margarine in a frying pan and sauté the leeks and carrots until slightly browned.
3. Add the mushrooms and cook for a further 4-5 minutes.
4. Add the prepared chestnuts and the red wine.
5. Simmer for 20-30 minutes or until the vegetables are soft and the liquid has been absorbed.
6. Stir in the mustard, tamari and black pepper to taste. Cook for a further 5 minutes.
7. Check seasoning and adjust as necessary.
8. Spoon the mixture into a individual casserole dishes. Or alternatively the filling can be put on the puff pastry sheets and then folded into pockets or parcels.
9. Roll out the pastry on a floured surface and place on top of the filling in the casserole dishes.
10. Slices some vent holes for the steam to be released in the top of the pastry.
11. Bake in the preheated oven for about 20 minutes until golden.

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