Chestnut Bourguignon Pie

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READY IN: 9hrs 50mins
SERVES: 6-8
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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