Prep time:
Cooking time: 1 hour 30 minutes
Total time:
Serves: 8
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
1ltr 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
An easy-to-make pie made with healthy spring vegetables and tasty goat's cheese.
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.
You may also like
Pork belly with apple purée, Tenderstem broccoli & dauphinoise potatoes
Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com
Pan fried king scallops with minted pea purée & crispy Parma ham
Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com
Lemon meringue gâteau
Chef’s tip: I use paper loaf tin liners in a loaf tin or you could use non-stick baking paper and, of course, you could do a circular one in a cake tin but make sure it is a spring clip...