Potato-turnip-leek-and-goat's-cheese pie
Jun. 7th, 2011 02:38 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
mirrorshardPeel 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]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
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 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.
At this point, it's also a good idea to start making the pastry. (I had the invaluable help of
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 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.
