Chestnut spinach blue cheese en croûte
Ingredients
- 50g butter
- 500g pack leeks thickly sliced
- 3 garlic cloves thinly sliced
- 240g bag baby spinach
- 415g can chestnut purée
- 3 large eggs plus 1 for glazing
- ½ nutmeg finely grated
- 200g pack vacuum-packed whole cooked chestnuts halved
- 85g fresh white breadcrumbs
- 220g pack blue Shropshire cheese rind trimmed, diced
- 500g pack all-butter puff pastry
- 500ml vegetable stock
- 2 leeks thinly sliced
- 1 tbsp cornflour
- 300ml pot double cream
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