BLUE CHEESE AND CHESTNUT PUFF PASTRY - Brindisa Spanish Foods

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BLUE CHEESE AND CHESTNUT PUFF PASTRY

An alternative Christmas centrepiece dish or just a delicious dinner party recipe, the blue cheese adds that hint of spiciness and creaminess to this full flavoured chestnut wellington. Recipe by Sophie @thecornerplot.
READY IN

80 min

COOKING TIME

60 min

PREP TIME

20 min

SERVES

Serves 4

ingredients

  • 50g unsalted butter
  • 2 garlic cloves, crushed
  • 200g leeks, thickly sliced
  • 240g bag baby spinach leaves
  • 120g blue cheese, rind trimmed, chopped
IN STOCK
  • 180g pack vacuum-packed whole cooked chestnuts, quartered
IN STOCK
  • 80g white breadcrumbs
  • 2 medium free-range eggs, beaten, plus 1 for glazing
  • 1/4 nutmeg, finely grated
  • 320 g ready rolled all-butter puff pastry

Method

  1. Melt the butter in a saucepan over a medium heat. Add the garlic and leeks, stir, and cover with a lid. Cook gently for 10 mins, stirring occasionally, until the leeks are soft. Place in a mixing bowl.
  2. Wilt the spinach in the saucepan, then place in a colander and squeeze out the excess water. Leave to cool then chop roughly.
  3. Add the cheese, chestnuts, breadcrumbs, eggs, nutmeg and spinach to the leeks, season well with black pepper, add a little salt, and stir until combined. Place in the fridge until ready to use.
  4. Heat oven to 220C/200C fan/gas 7.
  5. Place the pastry on a lined baking sheet. Spoon the filling down the centre, leaving a margin along each side. Brush the margins with beaten egg, then fold over to encase the filling. Pinch the ends closed. Turn the pastry over, so the fold is on the base. Brush with beaten egg and make a few slits in the pastry to let the steam escape.
  6. Bake for 40 mins in the centre of the oven. Remove from the oven, brush with more egg wash and bake for 10 mins more, until golden brown.

Little tip

Cook the leeks slowly, on a low heat, so they become soft and buttery, but don’t colour

ingredients

  • 50g unsalted butter
  • 2 garlic cloves, crushed
  • 200g leeks, thickly sliced
  • 240g bag baby spinach leaves
  • 120g blue cheese, rind trimmed, chopped
IN STOCK
  • 180g pack vacuum-packed whole cooked chestnuts, quartered
IN STOCK
  • 80g white breadcrumbs
  • 2 medium free-range eggs, beaten, plus 1 for glazing
  • 1/4 nutmeg, finely grated
  • 320 g ready rolled all-butter puff pastry

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