Chestnut and mushroom pie

Serves 3

6 oz cooked chestnuts (Can buy in Tesco's ready to use vacuum packed or fresh)
6oz button mushrooms
6 oz baby onions
olive oil
2 large cloves garlic
½ teaspoon dried rosemary
¼ pt vegetable (oxo) stock
¼ pint red wine
pepper
1 sheet Jus-rol (ready rolled) puff pastry

Fry baby onions in oil until slightly browned. 

Add button mushrooms and garlic, fry for 3 minutes.

Add chestnuts, rosemary, stock and red wine.  Simmer for 15 minutes.

Season and put mixture into three individual serving dishes.

Cover the top with pastry.  Prick the surface and bake for 20 minutes at 220C

Serve with Parsnip and potato mash, broccoli and carrots
( Parsnip and potato mash - 50:50 parsnips and potatoes, creamed with vegan margarine and Soya Dream

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