Vegetarian chestnut bourguignonne pie recipe

INGREDIENTS

• 100 dried chestnuts, soaked for 6-8 hours
• g bay leaves
• 2 sprig fresh rosemary or 1tsp / 5ml dried rosemary
• 1 vegetarian red wine
• 210 vegetable stock or water
• ml butter or soya margarine
• 300 small pickling onions or shallots, peeled
• ml chestnut mushrooms, wiped
• 25 button mushrooms, wiped
• g Dijon mustard
• 8 tamari or soy sauce
• 110 freshly ground black pepper
• g fresh parsley, finely chopped
• 50 vegetarian puff pastry, thawed if frozen