Chestnut Bourguignonne Pie - Vegetarian Society

Ingredients

• 25g soya margarine
• 8 small pickling onions or shallots, peeled
• 110g chestnut mushrooms, wiped
• 50g button mushrooms, wiped
• 250g tinned/vacuum packed pre-cooked chestnuts
• 210ml vegan red wine
• 300ml vegetable stock
• 2 bay leaves
• 1 sprig fresh rosemary or 1 tsp dried rosemary
• ½ tsp dried parsley
• 2 tsp Dijon mustard
• 2 tbsp tamari or soy sauce
• freshly ground black pepper, for seasoning
• 225g vegan puff pastry, thawed if frozen