* 110g dried chestnuts, soaked for 6-8 hours
    * 2 bay leaves
    * 1 sprig fresh rosemary or 1 tsp / 5 ml dried rosemary
    * 210ml vegetarian / vegan red wine
    * 300 ml vegetable / vegan broth or water
    * 25g butter or margarine, soy
    * 8 small pickling onions or shallots, peeled
    * 110g chestnut mushrooms, wiped
    * 50g mushrooms, wiped
    * 10ml Dijon mustard
    * 30-45ml soy sauce or tamari
    * Freshly ground black pepper
    * Fresh parsley, finely chopped
    * 225g vegetarian / vegan puff pastry, thawed if frozen


   1st Pre-oven to 200C/400F/Gas 6th Place the soaked chestnuts, herbs and wine 5floz cover in a pot with vegetable broth and cook until just tender, about 50-60 minutes.
   2nd Drain the chestnuts, reserving the liquid.
   3rd Melt the butter or margarine in a frying pan and fry the onions until they are lightly browned.
   4th Add the mushrooms and continue to simmer 4-5 minutes.
   5th Add the chestnuts, the remaining red wine and chestnut enough cooking liquid to
      . Cover
   6th Bring to the boil and simmer for 20-30 minutes to reduce liquid slightly.
   7th Stir in the mustard, tamari and black pepper to taste. Cook for another 5 minutes.
   8th Check seasoning and consistency and adjust if necessary.
   9th Spoon the mixture into a cake form. Roll out the dough on a floured surface and place
      top of the filling.
  10th Bake for about 20 minutes until golden brown.

Nutrition information

Guideline Daily Amount of 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g of salt.