Chestnut and Brussel Sprout Pie www.facebook.com 65 mins Pick the duration units Minutes Hours Serves 6 Serves Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export Copied! Copy Exporting... Plain text Exporting... Notion markdown Exporting... Evernote enex Print Cancel Edit save Directions 1. Start with some olive oil and a knob of butter in a frying pan. 2. Add thyme. 3. Add sliced onions. 4. Slice brussel sprouts. 5. Cook the brussel sprouts to bring out their natural sweetness. 6. In a food processor, combine 250 grams of butter, 300 grams of plain flour, and 200 grams of cooked chestnuts. 7. Pulse until combined. 8. Add one egg and mix until a change of sound is heard. 9. Form the dough into a ball, roll it out, and place it into a tart tin. 10. Blind bake the tart shell for about half an hour in the bottom of the oven. 11. Mix the cooked brussel sprouts with ricotta, cheddar cheese, blue cheese, and three free-range eggs. 12. Loosen the mixture with 150mls of single cream. 13. Spread the mixture into the tart shell. 14. In a food processor, combine one slice of bread, a handful of almonds, and a drizzle of olive oil. 15. Pulse until a crumb is formed. 16. Sprinkle the crumb topping over the pie filling. 17. Bake at 170 for about 50 minutes until golden and delicious. 1. Start with some olive oil and a knob of butter in a frying pan. 2. Add thyme. 3. Add sliced onions. 4. Slice brussel sprouts. 5. Cook the brussel sprouts to bring out their natural sweetness. 6. In a food processor, combine 250 grams of butter, 300 grams of plain flour, and 200 grams of cooked chestnuts. 7. Pulse until combined. 8. Add one egg and mix until a change of sound is heard. 9. Form the dough into a ball, roll it out, and place it into a tart tin. 10. Blind bake the tart shell for about half an hour in the bottom of the oven. 11. Mix the cooked brussel sprouts with ricotta, cheddar cheese, blue cheese, and three free-range eggs. 12. Loosen the mixture with 150mls of single cream. 13. Spread the mixture into the tart shell. 14. In a food processor, combine one slice of bread, a handful of almonds, and a drizzle of olive oil. 15. Pulse until a crumb is formed. 16. Sprinkle the crumb topping over the pie filling. 17. Bake at 170 for about 50 minutes until golden and delicious. Add Direction Ingredients olive oil 1 knob butter thyme 2 onions brussel sprouts 250 grams butter 300 grams plain flour 200 grams cooked chestnuts 1 egg ricotta cheddar cheese blue cheese 3 eggs 150 mls single cream 1 slice bread handful almonds - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment frying pan knife food processor tart tin baking paper oven Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe
