Celebrating the distinctive flavour of Blue Murder from Highland Fine Cheeses, this golden, flaky pithivier brings together the rich, creamy character of Scottish blue cheese with sweet roasted squash and earthy chestnuts, all wrapped in crisp puff pastry.

Created by Sarah Rankin, this delicious seasonal recipe showcases the versatility of Highland Fine Cheeses’ Blue Murder, whose velvety texture and bold flavour perfectly complement the sweetness of squash and the nuttiness of chestnuts. A comforting and elegant dish, perfect for an autumn lunch or a special supper.

Ingredients ( Serves 6)

2 packs ready rolled puff pastry
350g squash, peeled and diced
100g whole chestnuts, sliced
1 small onion, chopped
2 garlic cloves, chopped
1 bay leaf
Oil for frying
125g Highland Fine Cheeses ‘Blue Murder, crumbled
100ml double cream
1 tsp English mustard
Salt and pepper
1 egg, beaten
1 tsp nigella seeds

Method

1. Boil the butternut squash until just tender, drain and set aside.
2. Preheat the oven to 200°C fan.
3. Heat the oil in a large pan and add the onion, garlic, chestnuts and bay leaf.  Cook until softened but not coloured. Add the double cream and English mustard and bring to the boil. Remove from the heat and take out the bay leaf. Season with salt and pepper. Fold into the cooked squash and then stir in the crumbled Blue Murder and season with salt and pepper.
4. Chill.
5. Roll out the sheets of pastry and cut out a circle using a large dinner plate as a template from one, and another circle around 3cm smaller from the other.
6. Line a baking sheet with greaseproof paper and lay the smaller pastry circle on it.  Spoon on the mixture, creating a dome shape in the centre, leaving at least a 3cm border all around.  Brush the exposed pastry with beaten egg and lay the larger pastry disc on top. Press down gently around the edges.  Cut a small steam hole in the top and score all around from the steam hole to the edge of the pastry with a sharp knife.
7. Brush all over with beaten egg and sprinkle the top with the nigella seeds. Chill in the fridge for 30 minutes. Bake for 30 minutes.

For more inspiration, explore Highland Fine Cheeses’ exceptional range of artisan cheeses, crafted in Tain in the Scottish Highlands. From the bold, creamy Blue Murder to the distinctive washed-rind character of Minger, Fat Cow and Morangie Brie, there’s plenty more to discover for cheese lovers and adventurous cooks alike. Visit the Highland Fine Cheeses website to discover the full range and find your next favourite Scottish cheese.