Monday, December 8, 2014

Chestnut & Spinach en croute with Bleu Cheese~Open Fire Not Needed!


Ingredients

  • 50g butter
  • 500g pack leeks, thickly sliced
  • 3 garlic cloves, thinly sliced
  • 240g bag baby spinach
  • 415g can chestnut purée
  • 3 large eggs, plus 1 for glazing
  • ½ nutmeg, finely grated
  • 200g pack vacuum-packed whole cooked chestnuts, halved
  • 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
  • 1 tbsp cornflour
  • 300ml pot double cream