What you'll need:
- 50g butter
- 500g leeks, thinly sliced
- 3 clove of garlic, thinly sliced
- 240g baby spinach
- 415g can chestnut puree
- 3 eggs, plus 1 for glazing
- ½ nutmeg, finely grated
- 200g chestnuts, halved
- 85g fresh breadcrumbs
- 220g blue cheese
- 500g pack of pre-rolled puff pastry
Time: 1 hour
Melt your butter in a nice big frying pan. Add the leeks and garlic, and mix them together in the butter. Cover, and cook for 10 minutes to soften. Tip them out into a large bowl, then chuck the spinach in the same pan to wilt for a few minutes. Leave to cool, then squeeze out as much water as possible.
Tip the chestnut puree into the bowl with the leeks and garlic, and add to it the nutmeg, the halved chestnuts, the breadcrumbs, the 3 eggs, the spinach, the cheese and lots of seasoning. Stir well, and stick it in the fridge to cool and firm for an hour.
Heat your oven to 220C. Roll out the puff pastry, and then carefully lift it onto a baking tray lined with parchment. Brush all round the edges with the last beaten egg, and spoon the chestnut mix down the middle, leaving the ends clear. Tuck the ends over the filling, and firmly lift the sides to wrap them around (trimming off the excess pastry as you go). Brush with more egg glaze, poke a few holes in the top, and bake for 40 minutes. Remove from the oven, glaze with a bit more egg, and bake for ten more minutes. Serve sliced and piping hot.
This dish and a plush and juicy Malbec would make an interesting pairing. Crack open a bottle of the Mi Terruno 'Uvas' Malbec 2017 while devouring this dish for a winning match!
There you have it -- a delicious recipe for Christmas Chestnut and Blue Cheese En Croute!
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