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FOOD making carbs count
Chestnut Brussels sprouts pie
by Jamie Oliver
Ingredients
Filling
• 25g unsalted butter
• olive oil
• ½ a bunch of fresh thyme (10g)
• 2 onions
• 500g Brussels sprouts
• 150g cheddar cheese
• 250g ricotta cheese
• 20g blue cheese
• 3 large eggs
• 150ml single cream
• Pastry
• 250g unsalted butter (cold), plus
extra for greasing
• 300g plain flour, plus extra for
dusting
• 200g vacuum-packed chestnuts
• 1 large egg
Almond crumb
• 1 thin slice of wholemeal bread
(35g)
• 50g blanched almonds
• 2 sprigs of fresh thyme
Method
1. Preheat the oven to 170ºC (160 ºC
fan). Lightly grease a deep, 26cm
loose- bottomed tart tin.
2. To make the pastry, blitz the
cold butter, flour, chestnuts
and a pinch of sea salt in a food
processor, then pulse in the egg
until it comes together into a
rough dough. Tip out onto a work
surface and bring it together with
your hands - don't overwork it.
Wrap in clingfilm and chill for
30mins.
3. Cut off one-third of the pastry,
wrap and store in the fridge or
freezer to use another day. Roll
out the remaining pastry on a
flour-dusted surface until just
under ½cm thick, then loosely
roll it around the rolling pin and
unroll over the tart tin, easing it
in and pushing it carefully into
the sides.
4. Trim off any excess, prick the
base with a fork, cover and chill
in the fridge for 30mins.
5. To make the filling, melt the
butter with 1 tablespoon of olive
oil in a large casserole pan on a
medium-high heat and strip in
the thyme leaves.
6. Peel, roughly chop and add the
onions, then trim, finely slice and
stir in the Brussels sprouts. Add
a splash of water, season with
salt and black pepper, then cook
for 20mins, or until sweet and
soft but not coloured, stirring
occasionally. Remove from the
heat and leave to cool.
7. To make the crumb topping, tear
the bread into the processor,
add the almonds, strip in the
thyme leaves and drizzle with 1
tablespoon of oil, then pulse into
breadcrumbs. Set aside.
8. Line the chilled pastry case with
baking paper, then fill with rice,
making sure you pack it right
out to the sides. Bake blind for
15mins, then remove the paper
and rice and bake for another
5min, or until lightly golden.
Leave to cool.
9. Grate and add the Cheddar to a
large bowl, along with the ricotta,
a crumbling of blue cheese and
a good pinch of black pepper.
Crack in the eggs and mix well,
then stir in the cooled veg
mixture. Gently fold in the cream.
10. Tip the filling into the pastry
case, spreading it out evenly.
Sprinkle over the almond
crumb, then place in the oven
for 50mins, or until golden and
delicious. www.jamieoliver.com