Chestnut and Brussel Sprout Pie
Directions
- 1Start with some olive oil and a knob of butter in a frying pan.
- 2Add thyme.
- 3Add sliced onions.
- 4Slice brussel sprouts.
- 5Cook the brussel sprouts to bring out their natural sweetness.
- 6In a food processor, combine 250 grams of butter, 300 grams of plain flour, and 200 grams of cooked chestnuts.
- 7Pulse until combined.
- 8Add one egg and mix until a change of sound is heard.
- 9Form the dough into a ball, roll it out, and place it into a tart tin.
- 10Blind bake the tart shell for about half an hour in the bottom of the oven.
- 11Mix the cooked brussel sprouts with ricotta, cheddar cheese, blue cheese, and three free-range eggs.
- 12Loosen the mixture with 150mls of single cream.
- 13Spread the mixture into the tart shell.
- 14In a food processor, combine one slice of bread, a handful of almonds, and a drizzle of olive oil.
- 15Pulse until a crumb is formed.
- 16Sprinkle the crumb topping over the pie filling.
- 17Bake at 170 for about 50 minutes until golden and delicious.
Ingredients
- 0 olive oil
- 1 knob butter
- 0 thyme
- 2 onions
- 0 brussel sprouts
- 250 grams butter
- 300 grams plain flour
- 200 grams cooked chestnuts
- 1 egg
- 0 ricotta
- 0 cheddar cheese
- 0 blue cheese
- 3 eggs
- 150 mls single cream
- 1 slice bread
- 0 handful almonds
Equipment
frying panknifefood processortart tinbaking paperoven
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