Ingredients

Steps

• Preheat the oven to 200°C.
• Simmer chestnuts, herbs, and 150ml wine in stock for 60 minutes until tender.
• Drain chestnuts and reserve the cooking liquid.
• Sauté the onions in melted butter until slightly browned.
• Add mushrooms and cook for an additional 5 minutes.
• Stir in chestnuts, remaining wine, and enough reserved liquid to cover.
• Simmer for 30 minutes to reduce the liquid.
• Stir in mustard, tamari, and pepper then cook for 5 minutes.
• Transfer the mixture to a pie dish.
• Cover the filling with rolled-out pastry and bake for 20 minutes until golden.