Posted: 10th March 2017
It’s British pie week and we’re serving up a vegetarian feast for you. A smooth & rich goats cheese mix with fluffy puff pastry lid topped off with a spicy tomato chutney on the side.
Goat’s cheese, Shallots, Butter, Flour, Thyme, Vegetable stock, Spring onions, Puff pastry, Salt & pepper to season
In a large saucepan melt the butter, add flour & pour in the vegtable stock to make a veloute.
In a separate pan sweat the shallots, spring onions & season with salt, pepper & thyme.
Crumble the goat’s cheese into the veloute & add the shallot & spring onion mix. Add seasoning if required.
Place your mixture in to your pie dish, cut out a disc of puff pastry to fit, egg wash the lid, put in the oven & cook.
Leave it to bubble in the oven until golden brown.
Red onion, Smoked garlic, White wine vinegar, Sugar, Plum tomatoes, Cardamon Seeds & Chilli Flakes
Sweat off red onions & smoked garlic, add white wine vinegar and a pinch of sugar. Add diced plum tomatoes, cardamom seeds & chilli flakes.
Reduce until a beautiful deep colour is achieved.
… & finally, Serve with dark leafy spring greens.