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Chestnut and Mushroom Bourguignon Pie (Vegan with Gluten Free Option)

This pie is perfect for serving in the cold weather months. It makes a lovely special weekend dinner. It’s easy to make but sure to impress your dinner guests.
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Hands-on time 25 minutes
Total Time 1 hour 10 minutes
Course Dinner
Servings 4

Ingredients
  

  • 25 g / 1½ TBSP dairy-free spread/vegan butter
  • 3 small red onions (about 250g) thinly sliced
  • 250 g / 3 cups chestnut (or crimini) mushrooms quartered or halved (depending on size)
  • 180 g / 1 heaping cup pre-cooked chestnuts halved
  • 187 ml / ¾ cup vegan red wine
  • 300 ml vegetable stock (broth)
  • 2 bay leaves
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • ½ tsp dried parsley
  • 2 tsp Dijon mustard
  • 1 TBSP tamari or reduced-salt soy sauce
  • freshly ground black pepper to taste
  • 1 puff pastry sheet (about 300g / 10½ oz) thawed if frozen (use GF puff pastry, if needed)
  • soya milk for glazing

Instructions
 

  • Pre-heat the oven to 220C (200C fan) / 425 F.
  • Melt the dairy-free spread/butter in a large frying pan (skillet) and cook the onions on low/medium heat until lightly browned.
  • Add the mushrooms and cook for a further 4 minutes.
  • Add the chestnuts, red wine, stock (broth), bay leaves, dried herbs, mustard and tamari/soy sauce.
  • Bring to the boil, then reduce the heat and simmer for 20 minutes, or until the liquid has reduced somewhat.
  • Remove the bay leaves. Add black pepper to taste.
  • Spoon the mixture into a large pie dish or four individual/mini pie dishes.
  • Place the pastry on top. Leave a good margin hanging over the sides as the pastry will shrink as it cooks. Use a fork to press the pastry onto the rim of the dish to seal it. Use any leftover pastry to cut out some leaf shapes and arrange on top of the pie. Brush the pastry with soya milk. Pierce a couple of holes in the pastry to allow the steam to escape.
  • Bake for about 20 minutes or until golden.
  • If baked in a large pie dish, I recommend removing the pastry top, placing on a chopping board and slicing into four equal pieces. Spoon the filling onto plates and arrange the pastry on top. This way, you can cut the pastry neatly without it pushing down into the filling and becoming soggy.
  • Serve the pie with one or two veggie side dishes. We love to serve it with steamed baby carrots and steamed tenderstem broccoli tossed in a little soy sauce, or some sweet potato wedges. I also think potato mash or butter bean puree could work well with it.

Notes

The pie filling can easily be made in advance. Half an hour before you plan to serve, simply warm through, add the pastry topping and bake for 20 minutes.
The pie can also be re-heated. I’ve found the quickest way to do this is to remove the pastry lid and bake this on a tray in the oven for 15-20 minutes (that way it crisps up again). Meanwhile, gently heat through the filling in a saucepan covered with a lid.
The pie will keep for a couple of days in the refrigerator.
Recipe adapted from this Vegetarian Society recipe 
Keyword Dairy-Free, Egg-Free, Gluten-Free Option, Vegan Dinners, Vegan Pie
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