Chestnut, spinach & blue cheese en croûte

Chestnut, spinach & blue cheese en croûte

  • 1
  • 2
  • 3
  • 4
  • 5
(34 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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 50g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Valmae
27th Dec, 2014
5.05
The Chestnut, spinach & blue cheese en croute is a real winner. my vegetarian family thought it the best ever, forget the turkey, this is so much better. Thank you
Marjenta
25th Dec, 2014
5.05
Made this today for our Christmas dinner and it was easy to make and very tasty. Didn't put nutmeg in as not that keen. I only used 150g of cheese as that was the size of the packet it was sold in and I was a bit worried the cheese could overpower. I think this was just about the right amount for my taste and glad I didn't put more in.
helliepeg
14th Dec, 2014
Really delicious! Made for a veggie option at a Christmas dinner and it went down very well! I thought it could have done with more pastry but perhaps I didn't quite get it rolled out thin enough.
Joy M
13th Dec, 2014
Just re-read the description "festive flavours of nutmeg and cloves". Where are cloves mentioned in the list of ingredients?? And I don't mean garlic .

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?