Heat the oil in a saucepan, gently cook the onion and garlic with the dried thyme until soft.
Add the red wine and vegetable stock and bring to the boil.
Remove from the heat and stir in the chopped chestnuts, chestnut purée, breadcrumbs, brandy and soy sauce. Season with salt and pepper to taste.
Cook over a gentle heat until thickened. Spoon the pate into individual ramekins, smooth the surface and then chill in the refrigerator until required.
Serve garnished with fresh herbs, with crackers and crisp green salad leaves.
