Vegetarian chestnut bourguignonne pie recipe
Chestnuts are not only delicious but also a great source of vitamins and minerals, including vitamin C, potassium, and magnesium.
This is vegetarian and high protein recipe. Dish can be prepared in 100 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Ingredients
- 300 gram Chestnuts
- 200 gram Button mushrooms
- 150 gram Carrots
- 100 gram Onion
- 3 gram Garlic cloves
- 250 milliliter Red wine
- 200 milliliter Vegetable broth
- 2 tablespoon Tomato paste
- 1 teaspoon Thyme
- 2 piece Bay leaves
- 2 tablespoon Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 sheet Puff pastry
Instructions
- Preheat the oven to 180°C (350°F).
- In a large pot, boil the chestnuts for 10 minutes. Drain and peel them.
- In a separate pan, heat olive oil and sauté the onion, garlic, mushrooms, and carrots until softened.
- Add the chestnuts, red wine, vegetable broth, tomato paste, thyme, bay leaves, salt, and black pepper. Bring to a boil and simmer for 30 minutes.
- Transfer the mixture to a pie dish and cover with puff pastry.
- Bake in the preheated oven for 30 minutes or until the pastry is golden brown.
- Let it rest for 10 minutes before serving.
- Enjoy your Vegetarian Chestnut Bourguignonne Pie!
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 52g18%
- Sugars 12g
- Protein 12g24%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.