Some may call this amazing spinach en Croûte with Kalleh cream blue cheese a real “Christmas treat.”
This is a vegetarian recipe with mesmerizing flavors, flaky pastry, creamy, cheesy taste, and juicy vegetable texture.
The spinach en Croûte with Kalleh cream blue cheese is a fancy dish for your parties. The homemade puff pastry turns this into a satisfying meal.
You can side it with roasted sweetened potatoes and carrots to balance the creamy blue cheese’s strong and savory flavor.
For a chewy yet crispy spinach en Croûte, add the flour and salt into a large bowl, then mix them with Kalleh butter cubes. You can use your hand, a whisk, or a mixer.
Mix until they start to clump together and form a dough; if it gets sticky dust some flour. If it is needed, pour some icy water on the mixture. Place the dough on a plastic wrap and put it in the fridge for at least 30 minutes.
Melt the butter in a large frying pan. Add the red onion and cook it for 5-6 minutes until translucent. Then stir in the crushed cloves of garlic, chopped leeks, and corn. Cook them till the vegetables are soft.
Stir constantly. Now add in the spinach and let it wilt. season with salt and pepper. After 10 minutes, remove from the heat and let it cool. Squeeze out the liquid with a spoon as much as possible.
Preheat the oven to 220 ºC (428ºF).
In a large bowl, add the chestnut puree, chestnuts, three eggs, nutmeg, vegetable mixture, breadcrumbs, and Kalleh cream blue cheese tiny slices.
Season some salt and pepper. Mix them thoroughly till everything is coated. Chill for at least 30 minutes.
On a floured work surface, roll out the pastry large enough to enclose the vegetable filling. Lift the dough and place it on a baking sheet, which is lined with parchment paper.
Brush the edges with the remaining egg. Spoon the filling down the center of the pastry, and leave the borders clear.
Tuck the ends over the filling, and from the short end, wrap the dough like a sandwich. Trim the excess of the pastry as you go. You can decorate the top with patterns you like. Cut a cross in the center and brush the top with the rest of the egg.
Bake for 40 minutes, until golden. Remove from the oven, brush some butter and egg wash over it and bake for another 5-10 minutes.
For the delicious sauce, heat the stock in a pot, add the leeks, and boil them for about 5 minutes. Remove from the heat and scoop out two tablespoons of the cooked leeks, and put it on a plate.
Put the pot on the heat, add the corn flour, and continuously stir until the sauce has a thick and smooth texture.
Pour the double cream and reserved leeks, stir for 30 seconds, and remove from the heat. Let it chill in the fridge.
Your spinach en Croûte is ready. for serving, pour some of the creamy sauce on a plate, and put the warm and thick slices of pastry on it. Bon appetite.