Chestnut Butter
Jenny Smith
Total: 50min
Yield: 1 jar
Dish: Entrée & Finger Food
Cuisine: Entrée & Finger Food
Ingredients
Chestnut butter
- 1 packet of chestnuts
- 1/2 cup of sugar
- 2 tbsp of water
- 25g of butter
- 1 tbsp of cocoa
- 1/4 tsp of vanilla essence
- 1 jar of chestnut butter
- 1 sheet of pre prepared short pastry
Method
Chestnut butter
- Boil chestnuts for 20 minutes
- Let cool, slice in half and scoop out the centres. When scooping out the centres, make sure you remove the bitter brown skin within the centre of the flesh
- In a pot dissolve sugar in water then melt through the butter
- Add the chestnuts, cocoa and vanill essence and mix into a thick paste
- Puree in a blender into a smooth butter
- Scoop into a medium sized sterilised jar. Great on hot toast with butter!
- Line a greased pie dish with pastry
- Blind bake for 5 minutes at 180°C
- Fill the centres with chestnut butter
- Bake for a further 15 minutes
- Remove, serve immediately with cream
Review this recipe
Reviews
0 out of 5 stars (based on 0 reviews)
There are no reviews yet. Be the first one to write one.
Categories
Get Jenny's recipes to your inbox
Save to Yummly
Share this recipe
Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on whatsapp
WhatsApp
Share on email
Email
Share on print
Print
Keywords: Chestnut Butter Chestnut, Butter