Something special: Supergreens and goat’s cheese vegetarian pies

These dainty vegetarian pies show off British asparagus, kale and tangy goat’s cheese a treat. They’re perfect for a summer dinner party teamed with buttered new potatoes and mixed leaves. Or as garden party nibbles.

Serves 6
For the filling
30g unsalted butter
¼ onion, diced
½ leek, sliced
1 garlic clove crushed
30g plain flour
Sea salt and freshly cracked black pepper
200ml milk
nutmeg
50g kale, finely shredded
100g goats cheese + 50g extra for garnish

For the pies
600g puff pastry
1 large free-range egg yolk
24 spears of asparagus
1 teaspoon olive oil
1 tablespoon linseeds

Method

1. First prepare a filling. Heat saucepan over medium heat with the butter, add the onion, leeks and garlic with seasoning and sauté for 5 minutes until soft.

2. Next, add the flour and cook for another minute, stirring continuously and adding a dash of milk at a time. Cook the mix for a further 3 minutes until thickened, and add the nutmeg. Set in the fridge to cool. Once the mix is completely cold, stir in the shredded kale and 100g crumbed goats cheese.

3. Preheat the oven to 200°C/Gas Mark 6. Lightly grease a baking tray and set aside. Roll out the puff pastry to about 2mm thickness and cut out six 12cm squares, then brush the top surfaces all over with beaten egg yolk. Trim the woody ends from fresh asparagus spears, and then cut the stems into thin slices. Stir the sliced asparagus pieces into the filling.

4. Pour the mixture into the centre of each puff pastry square, dividing it evenly. Toss the asparagus spears in olive oil, season with salt and pepper, and then lay 4 asparagus spears over each portion of the filling mixture. Crumb over the remaining 50g goats cheese.

5. With each pastry square, fold 2 opposite corners of pastry over the asparagus so that the pastry joins in the centre and press the corners together to seal.

6. Brush the unglazed pastry with beaten egg yolk and sprinkle with linseeds. Place the pies on the prepared baking tray and bake in the oven for 22–25 minutes or until the pastry is golden brown and crisp.

Martin Dewey from Square Pie, The Gourmet Pie Company shares his summer pie recipes for you to try out at home. For more information visit www.squarepie.com or follow him on Twitter @SquarePie

Summary

Recipe Name

Supergreens and goat's cheese vegetarian pies

Author Name

Roisin Dervish-O'Kane

Published On

2015-08-14