Jess first cooked this Red Wine and Chestnut Pie with all the trimmings for their Nan for Christmas. Their Nan is the sort of person who thinks that a meal aint complete without a slab of meat, but ended up giving the highest praise possible for such a meal: “I’ve never had vegetables taste so good… I didnt even notice it was vegetarian”.
This time round we cooked this for a group of friends, and we were having an evening of armpit hair pride (every evening should be an armpit pride evening!)
Ingredients for pastry: 120g wholewheat flour, 40g vegan margarine, handful linseeds or other seeds to add in, cold water.
Ingredients for the filling: 2 medium red onions (chopped), 5-6 cloves garlic (crushed), 3 sticks celery (chopped), Red pepper (chopped), One third of a bottle of red wine, 1-2 tin savoury chestnut puree, stock cube or bouillon powder, olive oil for frying.
Make the pastry by combining the ingredients together, and keep in the fridge for the time being. Gently saute the onion, garlic, celery and pepper with the oil and stock until the onions are clear and then add the chestnut puree (use more depending on how large you want the pie!). Add the wine and mash the chestnuts together until you get a relatively even consistency. Use a bit of vegan marg to grease the pie dish and add the filling and cover with rolled out pastry. Ours pictured here is more of a tart than a pie (crust on the bottom) which is less aesthetically pleasing but just as tasty.