mirrorshard: (Default)
[personal profile] mirrorshard
Peel potatoes (a mash variety) and a couple of turnips, chop them into small pieces, and boil them. While that's bubbling away, cook some leeks (steaming for preference; I boiled them lightly), chop a medium-sized onion into pieces about half an inch square, and grate some cheese. I used about 200g of firm white goat's cheese, but with the quantities I was making (based on about a kilo of potatoes) I really should have used more, perhaps twice as much.

At this point, it's also a good idea to start making the pastry. (I had the invaluable help of [livejournal.com profile] randomchris, so doing all these things at once was actually possible.) My pastry recipes are a bit slapdash, so if you're not confident then you probably want to look up a pie crust recipe and use that instead. Six large spoonfuls of wholemeal strong bread flour; a hefty shake of sea salt; a teaspoonful or so of whatever herbs look tasty; mix it all up, dump in a couple of large spoonfuls of butter or margarine (soya margarine in this case, since I was feeding it to [personal profile] merrythebard) and a hefty slosh of olive oil, plunge your hands in and mix it up till it's a nice uniform crumbly texture and barely sticks to your hands at all, and then slosh in some soy milk, squish it up, toss it around, whatever, till you get a squishy elastic ball which doesn't leave any mess on your hands.

Drain the root vegetables, and mash the cheese in with them - it doesn't need any extra milk or cream, but there's nothing to stop you putting it in if you like a creamier texture. Dump it into the pot you're going to use for the pie, and mix in the cooked leeks & raw onion. I added a splash of white wine too, because I had an opened bottle handy, but there's no need to worry about the non-liquidity of the filling.

Roll out the pie crust into a suitably sized thinnish blob, and drape it over the pie contents in a crust-like manner. Cut off the spare bits around the edge, make sure it's sealed down pretty well, decorate the crust in a semi-random and haphazard fashion, poke a hole in the middle to let some steam out (it doesn't have to be a big hole) and then shove it in the oven for about 45 minutes at 180 celsius or so.

Fed four, with everyone getting seconds and my cunning plan for leftovers-for-breakfast getting thoroughly thwarted, hurrah.
From:
Anonymous (will be screened)
OpenID (will be screened if not validated)
Identity URL: 
User
Account name:
Password:
If you don't have an account you can create one now.
Subject:
HTML doesn't work in the subject.

Message:

If you are unable to use this captcha for any reason, please contact us by email at support@dreamwidth.org


 
Notice: This account is set to log the IP addresses of everyone who comments.
Links will be displayed as unclickable URLs to help prevent spam.

Most Popular Tags

Style Credit

Expand Cut Tags

No cut tags