Chestnut and Blue Cheese Wellington
Chestnut and Blue Cheese Wellington



  • 50g butter
  • 500g sliced leeks
  • 3 sliced garlic cloves
  • 240g baby spinach leaves
  • 415g chestnut puree
  • 3 eggs
  • ½ nutmeg, grated
  • 200g cooked chestnuts, halved
  • 85g fresh white breadcrumbs
  • 220g blue cheese, diced
  • 500g pre-rolled puff pastry
  • 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

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