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Potato, Goat's Cheese & Spring Onion Pies |
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| Makes 12 |
Prep 15 mins |
Cooking 30 mins |
Easy |
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My rating |
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Ingredients |
350g waxy potatoes, such as new or Charlotte
250g soft goat's cheese
4 spring onions, thinly sliced
1 tbsp chopped oregano leaves
1/2 small bunch of parsley, finely chopped
2 all-butter puff pastry sheets
1 egg, beaten
2 tsp nigella seeds
Peach chutney, to serve
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Easily halved! |
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Boil the potatoes in salted
water for 15 mins or until tender. Drain and cool.
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Heat the oven to 200 C/ Fan
180C/ Gas 6 and line 2 large baking trays with baking
paper. Slice the potatoes in half lengthways and then into
half-moon slices.
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In a large bowl, mash together
the goat's cheese, spring onions, oregano and some
seasoning before adding the potato slices and parsley, and
mixing well. Divide the mixture into 12 equal portions.
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Divide each pastry sheet into
6 equal squares. Put a portion of the mixture into the
centre of each and gather the pastry, bringing each corner
to the top of the filling, pinching gently to seal. Brush
each with beaten egg, scatter with nigella seeds and bake
for 25 to 30 mins or until golden brown. Serve with peach
chutney.
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DAILY
DINNERS 
