Christmas really is one of the most wonderful times of the year and if all you want for Christmas is cheese, then we have the perfect recipe for you.
This beautifully crafted Pilgrims Choice Cheddar, Vegetable and Chestnut Plait has something to offer everyone around the dinner table. With so many dinners and soirées between Christmas and New Year it can sometimes be hard to think of new dishes to serve your guests who have feasted up on turkey. Until now that is. So, whether it’s a festive starter or the main star of the show, your guests are sure to be wowed as the combination of roasted vegetables, chestnuts and the distinctive taste of Pilgrims Choice Extra Mature Cheddar come together to create a truly mouth watering taste.
Stunning in both taste and appearance, there really is no better way to celebrate and bring the family together than with this delicious and filling dish.
Why not get into the Christmas spirit and toast the chestnuts by an open fire with family and friends before the cooking starts?
Ingredients
Pastry
- 400g (14oz) plain flour
- Pinch of salt
- 200g (7oz) chilled butter
- 100g (4oz) Pilgrims Choice Extra Mature Cheddar cheese, finely grated
- Chilled water
- 1 egg
Filling
- 350g (12oz) butternut squash, peeled, deseeded
- 1 courgette
- 2 tbsp olive oil
- 1 onion
- 100g (4oz) mushrooms
- 300g (10oz) roasted red peppers (from a jar)
- 100g (4oz) pre-packed chestnuts
- 75g (3oz) Pilgrims Choice Extra Mature Cheddar cheese, grated
- 1 tbsp chopped fresh thyme
- 1 egg
- 1-2 tsp sesame seeds
Method
- To make the pastry, sift the flour and salt into a large mixing bowl and add the butter. Rub in using your fingertips until the mixture resembles fine breadcrumbs
- Stir in the grated cheese, then add 7-8 tablespoons of chilled water and stir the mixture with a round-bladed knife so that it comes together to form a soft (but not sticky) dough
- Knead lightly for a few moments until smooth, then wrap and chill for 10-15 minutes
- Cut the butternut squash into small chunks and then simmer in lightly salted boiling water until tender-about 10 minutes
- Add the courgette once chopped to the saucepan for the final 2-3 minutes of cooking time and drain well
- Heat the olive oil in a frying pan and gently fry the onion and thinly sliced mushrooms until very soft, then remove and set aside to cool
- Drain and tear the peppers into pieces and mix in together with the squash, courgettes and chestnuts. Season to taste
- Roll out the pastry on a lightly floured surface into a large rectangle and trim the edges neatly to a square measuring 30 x 30cm (12 x12 inches)
- Spread the mushroom mixture down the centre third of the pastry and pile the vegetable mixture on top, then sprinkle with the grated cheese and herbs
- Slash the pastry on each side of the mixture at 2cm (¾ inch) intervals, brush with beaten egg, then fold the strips over the filling to overlap like a plait
- Lift the plait onto a lightly greased baking sheet and brush with beaten egg and then sprinkle with sesame seeds
- Transfer to the centre of the oven and bake for 25-30 minutes until golden brown
- Serve hot or cold
Enjoy and have yourself a very merry Cheesemas!
Find out how to make more delicious cheesy recipes at www.facebook.com/PilgrimsChoice