Potato and leek is a classic combination – add goat’s cheese and you have a match made in heaven. Put it into a pie, add the right seasoning and there will be no left-overs.
4 sheets ready rolled flakey puff pastry (600g)
2 medium sized waxy potatoes, peeled, thinly sliced
25 g butter
1 Tbsp extra virgin olive oil
1 leek, medium sized, finely sliced
1 Tsp smoked salt
Freshly ground black pepper
3 Tbsp mascarpone
80g Puhoi Valley Roasted Garlic and Dill Goats Cheese
1 egg beaten
8 x individual ramekins 8cm by 3 cm
1 x 32cm by 4 cm flan tin
Heat oven 180 deg C
Grease flan tin. Line with pastry, prick with a fork and bake 15 minutes. Leave to cool.
Soak potato slices in cold water for 5 minutes. Drain and put in saucepan. Cover with water and add salt. Bring to the boil; simmer 3-5 minutes, potatoes should be firm. Drain and carefully pat dry.
Sauté leeks in butter and oil. Season generously. Cook 5-10 minutes until soft. Remove from heat and stir in mascarpone.
Lay potatoes over cooked pastry. Spoon leek mixture on top. Dot on spoonfuls of the goats’ cheese. Brush round pastry edge with a little beaten egg.
Lay remainder pastry on top. Press around edges and seal pastry completely. Prick top of pastry and brush with remainder of beaten egg. Bake in oven 30-35 minutes or until golden.
1) Serve with steamed or grilled fish.
2) Serve as an entrée with mixed salad leaves
3) Individual pies are great to pack for outdoor picnic or for the boat
4) Serve as an accompaniment to a chicken dish.
5) Serve with the roasted vegetables and a big green salad.