Chestnut, spinach & blue cheese en croûte

Chestnut, spinach & blue cheese en croûte

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(46 ratings)

Prep: 1 hr, 20 mins Cook: 55 mins plus 1 hr chilling

More effort

Serves 6 - 8

This vegetarian main course is packed with festive flavours and wrapped in flaky butter pastry - a real Christmas treat

Nutrition and extra info

  • Vegetarian

Nutrition: per serving (8)

  • kcal889
  • fat62g
  • saturates28g
  • carbs60g
  • sugars9g
  • fibre8g
  • protein19g
  • salt2.1g
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Ingredients

  • 50g butter
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 500g pack leeks, thickly sliced
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 3 garlic cloves, thinly sliced
  • 240g bag baby spinach
  • 415g can chestnut purée
  • 3 large eggs, plus 1 for glazing
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • ½ nutmeg, finely grated
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

  • 200g pack vacuum-packed whole cooked chestnuts, halved
    Chestnut

    Chestnut

    chest-nut

    'Chestnuts roasting on an open fire...' that kitsch old Nat King Cole song perfectly…

  • 85g fresh white breadcrumbs
  • 220g pack blue Shropshire cheese, rind trimmed, diced
  • 500g pack all-butter puff pastry

For the sauce

  • 500ml vegetable stock
  • 2 leeks, thinly sliced
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 1 tbsp cornflour
  • 300ml pot double cream

Method

  1. Melt the butter in a large frying pan. Add the leeks and garlic, stir well, cover and cook for 10 mins until the leeks are soft, stirring a few times to check that they don’t catch. Tip into a large bowl. Put the spinach in the pan and allow it to wilt. Leave to cool and, when cold, squeeze out as much liquid from it as you possibly can.

  2. Tip the chestnut purée into the bowl with the leeks and add the 3 eggs, the nutmeg, chestnuts, spinach, breadcrumbs, cheese and seasoning, and stir until well mixed. Chill for at least 1 hr until the mixture firms up.

  3. Heat oven to 220C/200C fan/gas 7. On a lightly floured work surface, roll out the pastry to a rectangle large enough to completely enclose the filling. Carefully lift onto a large, long baking tray that has been lined with baking parchment, then brush round all the edges of the pastry with the remaining egg. Spoon the filling down the centre of the length of the pastry, leaving the ends clear. Tuck the ends over the filling, then firmly lift up the sides to wrap them round, trimming away any excess pastry as you go. Brush with more egg to glaze, then make a few holes in the top so steam can escape as it cooks. Bake for 40 mins until golden and the filling is firm. Remove from the oven, brush with more glaze and bake for 10 mins more.

  4. To make the sauce, heat the stock in a medium pan, add the leeks, boil for 5 mins, then take off the heat and scoop out 2 tbsp of the leeks. Blitz the rest in the pan with the cornflour using a hand blender, then cook, stirring, until thickened. Pour in the cream and reserved leeks and warm through. Can be made 2 days ahead and chilled. Serve the pastry in thick slices with the sauce.

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Comments, questions and tips

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whitneyjadee
9th Jan, 2020
5.05
This dish is absolutely delicious and so easy to make for the amazing flavour you get. I added a lot more garlic than suggested and swapped out the chestnuts for cashews after reading some other comments. I also didn't use the suggested amount of chestnut puree and instead bought two bags of already cooked chestnuts and put them in the blender with some water to make the puree. I've made this twice now already and when I made it the second time we got spring onions delivered rather than leeks and that also worked well. I just used a bit more of the green than I would have done in a salad. We had so much of the inside leftover that we made a keto pizza and topped it with the filling.
Orsh
1st Oct, 2019
5.05
Delicious. Full of flavour. Made it a few times now and it's always a hit. Highly recommend.
poggly
18th Aug, 2019
5.05
Delicious! Swapped the cooked chestnuts for cashews as suggested and blue cheese for cheddar as I was worried it wouldn’t go down well with the family-everyone thoroughly enjoyed it, including my 3 year old twins! The quantities made enough for two, so ones gone in the freezer for another time. I felt the leek sauce wasn’t quite as great, needs heavy seasoning but made a nice change to just gravy! Definitely will be serving this over Christmas and may even tweak it for autumn/Christmas dinner parties!
Janet Wakeman
31st Mar, 2019
5.05
This was delicious and wasn't at all challenging to make. Made it for the vegetarians in the family at Christmas for Boxing Day but some of the meat-eaters chose it over the gammon! I made it in 2 halves intending to freeze one thinking we wouldn't use it all in one go but had to dish up the second half too! I've done it again since (smaller quantities) for a family meal.
Bethanwy
23rd Feb, 2019
5.05
Absolutely delicious. Made double the filling and made pasties to go in the freezer as well.
msmooo
25th Dec, 2018
5.05
This was a great recipe, i added cashews instead of extra chestnuts as suggested previously, such a hit. Sauce was amazing, I had to use shallots instead of leeks, but will use for many different dishes. I did have to make my own chestnut puree, which was simple.
Elizaband
25th Dec, 2018
I am preparing this for the first time and have never used chestnuts in a dish. Can you please advise as to what spices to add and how much? Other than the nutmeg- thanks!
Mark Ayliffe's picture
Mark Ayliffe
24th Dec, 2018
5.05
Did this last Christmas for the veggies in the family. Was edible reheated for several days afterwards (usual hygiene warnings of course). Doing it again this year. 'Nuff said!
tlsarah
23rd Nov, 2018
5.05
This is just the bees knees of a recipe. Perfect for a show stopping christmas day dish. I was a little concerned about too much chestnut (as in puree & whole) as my veggie daughter is not a big 'nut' fan so I replaced the puree with butternut squash mash and for us, it works. I've also made the filling in advance and froze, which helps with the christmas prepping. The leek sauce is to die for too. This is a permanent addition to my collection of recipes.
islakirk
15th Nov, 2018
5.05
This is a gorgeous recipe. I don't think it's a "more effort" recipe - it all came together quite quickly, wasn't difficult and was ready ahead of the predicted prep/chilling/cooking times. The actual dish is delicious - loved my me, my meat loving other half and my picky vegetarian 9yr old. I replaced half the whole chestnuts with cashews, only added 300g chestnut puree and was generous with the cheese. An absolute winner :)

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Bill Strachan's picture
Bill Strachan
14th Dec, 2019
Can i freeze this before cooking or is it best frozen after cooking
lulu_grimes's picture
lulu_grimes
16th Dec, 2019
We'd suggest freezing this once assembled but before baking and without the accompanying sauce (which can be made up to two days ahead and refrigerated). Brush with egg once out of the freezer and Hi Dear Bill, we suggest you freeze this before cooking and then bake from frozen adding an extra 10 - 15 mins or so to the cooking time, making sure it's cooked through before serving. It should be fine to cook from frozen in this way but we haven't tested this method in our kitchen so cannot guarantee perfect results. I hope this helps.
katieburr1
21st Nov, 2019
what did you serve with this dish?, going to ,make it for a vegetarian dinner party thank you
dgray
30th Sep, 2019
Those who replaced the chestnuts with cashew nuts, did you use chestnut puree and cashews or no puree?
Lucie
22nd Dec, 2018
I couldn't find any chesnut puree in my grocery store. Is there another alternative for it? Because I searched up for some homemade chestnut puree recipes, but they all contained sugar, which I thought was an odd ingredient to put into a savory dish.
goodfoodteam's picture
goodfoodteam
22nd Dec, 2018
Thanks for your question. As it's integral to the dish, we cannot provide an alternative without re-testing the dish. We'd suggest sourcing it online or trying one of our alternative vegetarian centrepieces: https://www.bbcgoodfood.com/recipes/collection/vegetarian-christmas-mains
Bill Strachan's picture
Bill Strachan
9th Dec, 2018
Can this be prepared and frozen
goodfoodteam's picture
goodfoodteam
11th Dec, 2018
Hi Bill, We'd suggest freezing this once assembled but before baking and without the accompanying sauce (which can be made up to two days ahead and refrigerated). Brush with egg once out of the freezer and bake from frozen adding an extra 10 - 15 mins or so to the cooking time, making sure it's cooked through before serving. Should be fine to cook from frozen in this way but we haven't tested this method in our kitchen so cannot guarantee perfect results. Let us know how you get on.
elland17
26th Nov, 2017
How much of this can be made in advance?
goodfoodteam's picture
goodfoodteam
27th Nov, 2017
Thanks for your question. You can make the filling and the sauce up to two days before. Cover with pastry and cook on the day. Reheat the sauce in a saucepan. See below for our freezing instructions. Hope that helps.

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Olivia Tierney's picture
Olivia Tierney
22nd Apr, 2019
5.05
Have made this quite a few times now. I love it but definitely benefits from these adjustments: halved-cashews instead of walnuts; 100g more Stilton; half the purée; generous nutmeg. Also, it always makes more filling than I can fit in the pastry!
lindapalmer1
25th Dec, 2015
5.05
I think using two sheets of ready rolled pastry works better as the pastry is the right thickness and you can seal the edges by crimping.
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