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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
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Keywords: Chestnut Butter Chestnut, Butter