Vegetarian chestnut bourguignon pie recipe

Ingredients

• 100 g dried chestnuts, soaked for 6-8 hours
• 2 bay leaves
• 1 sprig fresh rosemary or 1tsp / 5ml dried rosemary
• 210 ml vegetarian red wine
• 300 ml vegetable stock or water
• 25 g butter or soya margarine
• 8 small pickling onions or shallots, peeled
• 110 g chestnut mushrooms, wiped
• 50 g button mushrooms, wiped
• 10 ml Dijon mustard
• 45 ml tamari or soy sauce
• 1 pinch freshly ground black pepper
• 1 handful fresh parsley, finely chopped
• 225 g vegetarian puff pastry, thawed if frozen