Chestnut and Blue Cheese Wellington

Melt the butter and cook the leeks and garlic until softened, then tip into a bowl. Add the spinach to the pan to wilt, then remove and squeeze out as much liquid as you can. Combine the leek mixture with the chestnut puree, eggs, nutmeg, chestnuts, breadcrumbs, spinach, cheese and seasoning. Chill for an hour to firm up.
Preheat the oven to 220C. Roll the pastry to a large rectangle and lift onto a lined baking tray. Brush the edges with some more beaten egg and spoon the filling down the centre, leaving a border. Tuck the ends over the filling, lift the sides and wrap around to make a wellington. Brush with more egg on top, snip a few holes for the steam to escape, then bake for 40 mins or until golden, puffy, and cooked through. Serve with steamed greens and gravy, if you fancy.

1 hr

6 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box