Chestnut, Spinach & Cheese en croûte

  • Servings : 6-8
  • Prep Time : 20m
  • Cook Time : 55m
  • Ready In : 2:15 h

The term en croûte (pronounced “on KROOT”) means a food that has been wrapped in pastry dough and then baked in the oven. Salmon en croûte is a very popular recipe.
With more and more people turning vegetarian, it is getting more and more difficult to conjure up something special on festivities. This beautiful, decadent Spinach encroute, laden with the goodness of chestnuts and cheese, and is a special treat for my vegetarian friends.
I served this at my Christmas party and it was loved by everyone.
Do serve this simple but decadent bake at your next party, I’m sure you will be pleased.

The best part is that this can be made upto 2 days ahead, leaving you precious time on the big day itself.

It does look complex but believe me, it is very easily put together.


  • Leeks- 500 gm
  • Garlic cloves, thinly sliced- 3
  • Butter- 50 gm
  • Baby Spinach- 240 gm
  • Chestnut puree, canned - 415 gm
  • Eggs, large- 3 + 1
  • Nutmeg- 1/2 tsp
  • Cooked chestnuts- 200 gm
  • Fresh breadcrumbs- 85 gm
  • Blue cheese, crumbled- 220 gm
  • Puff pastry- 500 gm
  • Pepper powder- 1/2 tsp
  • Salt- to taste


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.

  1. Cheese- optional- a combination of both Blue cheese and any other soft cheese. I used a mixture of blue cheese & Cheddar Cheese, to keep it mellow. Not everyone like blue cheese and can get overwhelming. But when mixed up, it simply adds to the flavour!
  2. The stuffing can be made upto 2 days in advance and refrigerated.


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