Chestnut, Spinach & Cheese en croûte

Step 1

Slice the leeks and thinly slice the garlic. Wash the spinach and keep aside.

Step 2

Heat a large pan and add the butter. Add in the leeks and garlic, saute, cover with a lid and cook for 10 minutes until soft. Do remember to check on them once in a while to prevent them from catching. Keep aside in a large bowl.

Step 3

Add the spinach into the same pan. Saute until it wilts. Keep aside and let cool.

Step 4

You will find that the spinach has released a lot of water. Gently press between your palms and squeeze out all the water. Now, add it into the leek mixture.

Step 5

Add in the chestnut purée, 3 eggs beaten well, nutmeg, chopped chestnuts, breadcrumbs, cheese and seasoning, and stir until well mixed. Chill for at least 1 hr until the mixture firms up. This can also be done in advance and refrigerated for upto 2 days.

Step 6

Heat oven to 220C /200C fan or 390 F

Step 7

Roll out the pastry on a lightly floured work surface Roll into a rectangle large enough to completely enclose the filling.

Step 8

Carefully lift the rolled pastry onto a large, long baking tray that has been lined with baking parchment, and brush all round the edges of the pastry with the remaining egg.

Step 9

Spoon the filling down the centre of the length on one side of the pastry.

Step 10

Tuck the empty end over the filling, and firmly close all the sides to prevent the filling from coming out.

Step 11

Brush the top with more egg glaze, and make a few holes in the top so steam can escape as it cooks.

Step 12

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.

Step 13

Serve the pastry in thick slices.