Surrey Homes | SH54 | April 2019 | Garden supplement inside

Spring vegetable & goat’s cheese pie
Serves 8 Prep time: 20 minutes. Cooking time:1 hour 30 minutes.
Earliest references to pies, go back to the Middle Ages, when
they were a popular part of any banquet or feast. Vegetables
were a common food for the poorer people although 75-80%
of the diet was protein.
• 1.6kg leeks, washed,
sliced ½cm thick
• 400g small white turnips,
peeled, cut into 2cm cubes
• 400g banana shallots,
peeled, sliced into
2cm rings
• 600g asparagus, cut
into 2cm lengths
• 120g baby leaf
spinach, washed
• 6tbsp olive oil
• 80g butter
• 4tbsp crème fraîche
• 1litre vegetable stock
• 200g soft goat cheese,
cut into cubes
• 4tsp tarragon,
finely chopped
• 8 sprigs of thyme
• 8 sprigs of rosemary
• 320g puff pastry,
ready rolled
• 1 egg, lightly whisked
• salt & pepper to taste
1Preheat oven 180˚C.
Sauté the leeks in half the
olive oil and half the butter
until soft, then remove from
the pan and set aside in a
bowl. Add the remaining oil
and butter to the pan. Add
the turnips and shallots and
cook until golden brown.
Then add the stock, thyme
and rosemary sprigs and cook
till the turnips are tender.
Remove the turnips from the
stock and add to the leeks.
Keep the stock.
2Meanwhile, blanch the
asparagus until just
tender, drain and add to
the other vegetables along
with the spinach, tarragon,
crème fraîche and goat’s
cheese. Gently mix together
and place in your pie dishes
with a little stock if needed.
the pastry to fit
3Cut your pie dishes and
brush the rim of the dishes
with the beaten egg. Place
the pastry on and crimp
the edges, and cut two slits
in the top of the lid so
the steam can escape and
brush the pastry with egg.
4Place the dishes on a
baking tray and cook
for 30-40 minutes till the
pastry is golden brown
and piping hot.
133 surrey-homes.co.uk