CHESTNUT BOURGUIGNON PIE RECIPE
Veggies can often miss out at Christmas - but no-one will feel hard done by with this deliciously festive chestnut pie
Provided by GoodtoKnow
Categories Dinner
Time 1h
Yield Serves: 4-6
Number Of Ingredients 14
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.
Nutrition Facts : @context https
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.
FRENCH STYLE BOEUF BOURGUIGNON COTTAGE-SHEPHERD'S PIE
Technically speaking, a Shepherd's pie is made with leftover lamb and a Cottage pie is made with leftover beef, but what's in a name - especially as this is my version of a French Cottage - Shepherd's pie made with leftover Recipe #176183!! It will work with any hearty beef or lamb stew leftovers and is delicious served with savoy cabbage & carrots. It will also work very well with Recipe #191313 I have adapted this recipe to feed about 4 people, that is based on the mashed potato quantities - but you can change the quantities to suit yourself; one, three or more people! N.B. I have also given an alternative measurement of butter - depending on how buttery and naughty you want your mashed potatoes to be, and, an option of a cheesy topping!
Provided by French Tart
Categories Savory Pies
Time 1h20m
Yield 1 Pie, 4 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 200C/400F or Gas mark 6.
- Lightly grease a large ovenproof dish with some of the butter.
- Put your Boeuf Bourguignon, Beef or Lamb stew leftovers into the greased ovenproof dish. If the pieces of meat are a bit to chunky, break them down a bit - likewise, cut the shallots into half if necessary.
- Boil your potatoes in salted water for about 25 minutes or until very tender.
- Drain the potatoes, add the Dijon mustard, creme fraiche/sour cream, butter & season well with salt & black pepper.
- Mash thoroughly with a potato masher or a hand held blender, mash until there are no discernable lumps & the mash is well mixed.
- Spoon the mashed potatoes over the top of the meat, smoothing it all the time with the back of a spoon.
- Rough up the potato with a fork to give an attractive appearance and place the sliced tomatoes on top.
- Add the grated cheese if using.
- Bake in the preheated oven for about 25 to 35 minutes - or until the pie is well heated through & the top is golden brown and bubbling!
- Garnish with fresh parsley and serve with fresh greens, savoy cabbage, red cabbage or carrots.
Nutrition Facts : Calories 301.8, Fat 13.2, SaturatedFat 8.2, Cholesterol 35.6, Sodium 681.4, Carbohydrate 42.5, Fiber 5.9, Sugar 3.4, Protein 5.4
CHESTNUT BOURGUIGNON PIE
Make and share this Chestnut Bourguignon Pie recipe from Food.com.
Provided by Abe ray
Categories Oven
Time 9h50m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 291.5, Fat 16.6, SaturatedFat 4.9, Cholesterol 5.1, Sodium 472.3, Carbohydrate 24.3, Fiber 1.1, Sugar 1.4, Protein 5.4
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