Mushroom, Chestnut & Vegetable En Croûte

On 11th January 2015, This was Dinner...

As I stated in the post for yesterday, I actually made this on Friday night. We knew we were going to use it as a leftover meal as it was enormous and there was only Mr S’ mum to eat it. She loved it and took a piece home but there was still a huge slab of leftovers.

The recipe comes with an additional leek sauce but I just made a vegetarian gravy for her. Today we served ours warmed through with baked beans.

Preparing:

  • Thickly slice some leeks
  • Thinly slice a few garlic cloves
  • Thickly slice some mushrooms
  • Prepare some fresh breadcrumbs
  • Dice some blue cheese
  • Grate some nutmeg
  • Preheat the oven to 200ºc (fan)
  • Get butter, baby spinach, chestnut purée, eggs, ready made butter puff pastry & seasoning ready

Making:

Melt the butter in a large pan and add the leek and garlic. Gently cook until soft but not browned. Remove to a large bowl.

Cook the mushrooms in the pan until almost cooked. Add to the leeks.

Pop the spinach in the pan and throw in a little water. Pop the lid on and allow to wilt, remove and refresh with cold water, then squeeze out all of the water and roughly chop.

Add this to the leeks along with the chestnut purée, nutmeg, breadcrumbs, cheese, two eggs and some seasoning. Stir well and chill for an hour.

Pop a baking tray into the preheated oven.

Roll out the pastry on a lightly floured surface, creating a rectangle. Transfer the pastry onto some baking parchment. Brush the edges with beaten egg.

Spoon the filling down one side, fold over the end and wrap. Seal and brush with egg, making a few holes in the top. Lift the parchment carefully and transfer to the heated baking tray. Bake for 40 minutes.

At this point I let mine cool then cooked the slices I needed for 15 minutes when ready to eat.

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We really shouldn’t have some potato croquettes with this but we did, and we were stuffed.

This is an adaptation of this recipe on BBC Good Food.

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