Potato, goat’s cheese and spring onion pies
- Preparation and cooking time
- Total time
- Easy
- Makes 12
Skip to ingredients
- 350g waxy potatoes (such as new or Charlotte)
- 250g soft goat's cheese
- 4 spring onionsthinly sliced
- leaves chopped to make 1 tbsp oregano
- ½ a small bunch flat-leaf parsleyfinely chopped
- 2 all-butter puff pastry sheets
- 1 eggbeaten
- 2 tsp nigella seeds
- to serve mango chutney
Nutrition: per serving
- kcal304
- fat19.9g
- saturates10.5g
- carbs21.6g
- sugars1.4g
- fibre2.2g
- protein8.6g
- salt0.8g
Method
step 1
Boil the potatoes in salted water for 15 minutes or until tender. Drain and cool.
step 2
Heat the oven to 200C/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.
step 3
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.
step 4
Divide each pastry sheet into 6 equal squares. Put a portion of 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 25-30 minutes or until golden brown. Serve with mango chutney, if you like.
