Basque Chestnut Slice

Ingredients

In this Basque adaptation of the Hungarian Gesztenye szelet, we infuse the dish with Basque flavors and ingredients. The original sweet version is transformed into a savory delight by incorporating Basque spices and herbs. The traditional Hungarian pastry crust is replaced with a flaky Basque-style crust, adding a unique texture and taste. This adaptation embraces the essence of Basque cuisine while paying homage to the original Hungarian dish. We alse have the original recipe for Gesztenye szelet, so you can check it out.

• 500g (1.1 lb) chestnuts, peeled and cooked 500g (1.1 lb) chestnuts, peeled and cooked
• 200g (7 oz) bacon, diced 200g (7 oz) bacon, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon thyme 1 teaspoon thyme
• 1 teaspoon chili powder 1 teaspoon chili powder
• 200g (7 oz) puff pastry 200g (7 oz) puff pastry
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 8g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, cook the diced bacon until crispy. Remove the bacon from the skillet and set aside.
3. 3.
   In the same skillet, sauté the chopped onion, minced garlic, and diced bell peppers until softened.
4. 4.
   Add the cooked chestnuts to the skillet and mash them with a fork or potato masher.
5. 5.
   Stir in the crispy bacon, paprika, thyme, chili powder, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld together.
6. 6.
   Roll out the puff pastry into a rectangular shape and transfer it to a baking sheet.
7. 7.
   Spread the chestnut filling evenly over the puff pastry, leaving a small border around the edges.
8. 8.
   Fold the edges of the puff pastry over the filling, creating a rustic crust.
9. 9.
   Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy.
10. 10.
    Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Chestnuts — Make sure to peel and cook the chestnuts thoroughly before mashing them. This will ensure a smooth and creamy texture for the filling.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the chestnut filling.
• Serve the Basque Chestnut Slice with a dollop of Basque-style aioli for an extra burst of flavor.
• If you prefer a vegetarian version, substitute the bacon with smoked tofu or tempeh for a smoky flavor.
• Experiment with different herbs and spices to customize the flavor profile of the dish.
• Leftovers can be enjoyed the next day by reheating in the oven for a few minutes to regain the crispness of the pastry.

Serving advice

Serve the Basque Chestnut Slice warm as a main course accompanied by a fresh green salad. The slice can be cut into individual portions or served as a whole, allowing guests to help themselves.

Presentation advice

To enhance the presentation, garnish the Basque Chestnut Slice with a sprinkle of fresh thyme leaves and a drizzle of olive oil. The golden-brown crust and vibrant colors of the filling will make it an eye-catching centerpiece on any dining table.