Chestnut, spinach & Cornish Blue en croûte recipe – The Cornish Cheese Co
Click below for method, ingredients and photos
Ingredients
- 50g butter
- 500g pack of leeks, thickly sliced
- 3 garlic cloves, thinly sliced
- 240g baby spinach
- 415g can chestnut purée
- 3 large eggs, plus 1 for glazing
- 1/2 nutmeg, finely grated
- 200g pack vacuum-packed whole cooked chestnuts, halved
- 85g fresh white breadcrumbs
- 220g Cornish Blue, rind trimmed, diced
- 500g pack all-butter puff pastry
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