Veggie Comfort Food - This is a celebration meal perfect for autumn or winter festivities. Even though it feels like a real treat and looks extra special, it is surprisingly easy to make, particularly if you use ready-made pastry and vacuum-packed chestnuts, as suggested here. You can substitute other cheeses for the Roquefort, if you prefer. The filling mixture can be made a day in advance and stored, covered, in the fridge.
Serves 6
- 50g/2oz butter
- 2 leeks, finely sliced
- 225g/8oz S wiss chard or rainbow chard, stems pulled off and stems and leaves chopped separately
- 400g/14oz can chestnut purée
- 3 eggs, beaten
- 225g/8oz vacuum-packed chestnuts, roughly chopped
- 50g/2oz oat flakes
- 225g/8oz Roquefort cheese, diced
- ½ tsp freshly grated nutmeg
- 500g/1lb 2oz pack all-butter puff pastry
- a handful of flour, for dusting melted butter or a beaten egg, for glazing sea salt and freshly ground black pepper
To serve
roasted vegetables and Hollandaise sauce
Heat the butter in a heavy-based pan and stir in the leeks. Add the chard stems and cook for a few minutes until soft, stirring occasionally to prevent them from sticking or burning.
Add the chopped chard leaves and cook briefly until the leaves have just wilted.
Transfer the leek and chard mixture to a bowl and stir in the chestnut purée. Add the beaten eggs, chopped chestnuts, oat flakes and cheese. Grate on the nutmeg and season with plenty of salt and pepper. Stir well to combine all the ingredients. Cover the bowl and refrigerate for an hour or more to allow the mixture to firm up.
Preheat the oven to 220°C/gas mark 7 and line a baking tray with baking parchment.
Lightly flour a work surface and roll out the pastry into a large rectangle about 30 × 38 cm/12 ×15 in. Brush round the edge of the pastry with melted butter or a beaten egg.
Spoon the chestnut mixture down the length of the pastry, leaving 3–4 cm/1¼–1½in clear at each end. Tuck up the ends of the pastry, then lift up the sides and wrap them round the filling. Pinch the sides together to form a seal, trimming off any excess pastry from the ends. Decorate with the trimmings, cut into shapes or leaves and arranged over the join.
Brush the pastry with the rest of the butter or egg. Make a few holes in the pastry to allow steam to escape as it cooks, and sprinkle with a little salt and pepper. Place on the prepared baking tray and bake in the oven for about 40–50 minutes until the pastry is golden and crisp. Cover the top loosely with foil after 30 minutes if the pastry is browning too quickly.
Serve in slices with roasted vegetables and Hollandaise sauce.
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