In this second post in our series of chestnut recipes, Sarah Thompson of Sussex Kitchen shares two mouthwatering recipes to start your festive meal in spectacular seasonal style. Tuck into these chestnut and cheese canapés and this wonderful chestnut soup.
Canapé | Chestnut and Blue Cheese Tartlets
These mini tartlets are packed with creamy blue cheese and crunchy chestnuts, making them a rich and decadent appetizer.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Serves: 12 tartlets
Ingredients:
- 1 sheet puff pastry, thawed
- 1/2 cup / 60 g cooked, peeled chestnuts, finely chopped
- 1/3 cup / 40 g blue cheese, crumbled
- 1 egg, beaten (for egg wash or plant-based alternative)
- Fresh thyme leaves (optional)
Instructions:
- Preheat oven: Preheat oven to 200°C / 180°C Fan / Gas Mark 6.
- Cut the puff pastry: Roll out the puff pastry sheet on lightly floured surface, cut into small squares, approx. 2 inches in size. Place squares on a parchment-lined baking sheet.
- Top with chestnuts and cheese: In centre of each square, place a small quantity of chopped chestnuts and crumbled blue cheese.
- Brush with egg wash: Brush the edges of the pastry squares with the beaten egg (or vegan alterative) to help them turn golden while baking.
- Bake: Bake in preheated oven 12-15 minutes, or until the pastry is puffed and golden.
- Garnish and serve: Sprinkle fresh thyme leaves, serve warm.
Starter | Chestnut Soup
A creamy, warming chestnut soup perfect for the colder months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Serves: 4
Ingredients:
- 2 tbsp butter (dairy or plant-based)
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 leek, white and light green parts only, sliced
- 2 cups / 240 g cooked, peeled chestnuts (shop or homemade)
- 4 cups / 950 ml vegetable or chicken broth
- 1 cup / 240 ml double cream (dairy or plant-based)
- Salt and pepper, to taste
- Fresh thyme or parsley, for garnish
Instructions:
- Sauté vegetables: In a large pot, melt butter (or dairy free alternative) over medium heat. Add chopped onion, garlic, and leek. Cook until vegetables are soft and translucent, approx. 8-10 minutes.
- Add chestnuts and broth: Stir in cooked chestnuts and broth. Bring mixture to a simmer and cook for 15 minutes to allow the flavours to combine.
- Blend the soup: Blend until smooth and creamy.
- Add cream: Stir in cream and season with salt and pepper. Gently heat for 5 minutes without bringing it to a boil.
- Serve: Garnish with fresh thyme or parsley.
If you’ve enjoyed this post about chestnut recipes, why not try:
Chestnut Recipes: Purées & Syrups
Chestnut Recipes: Mains & Desserts
Chestnut Recipes: Festive Chestnut Drinks
Sarah of Sussex Kitchen is a freelance creative based in Sussex and self-confessed obsessive foodie for over 20 years. Her culinary journey began as a distiller 15 years ago. Since then, she has leveraged her skills as a photographer, filmmaker, storyteller, food writer, brand strategy, and recipe developer to create stunning and impactful work.
