Chestnut Bourguignonne Pie - Vegetarian Society

Ingredients

• 2 tbsp vegetable oil
• 8 small shallots, peeled, and cut in half if large
• 110g chestnut mushrooms, wiped
• 50g button mushrooms, wiped
• 250g cooked chestnuts
• 210ml vegan red wine
• 300ml vegan vegetable stock
• 2 bay leaves
• 1 sprig fresh rosemary
• ½ tsp dried parsley
• 2 tsp Dijon mustard
• 2 tbsp soy sauce
• freshly ground black pepper, for seasoning
• 225g ready rolled vegan puff pastry
• 2 tbsp soya or oat milk