The colder months are the perfect time to treat yourself to a delicious, ‘crisp on the outside and gooey on the inside’ pie.
This tasty, creamy vegetarian-friendly pie (if you still consume dairy) is simple to make and great to impress guests with! Perfect for the colder months. I would recommend trying this dish even if you don’t like goats’ cheese as you might be pleasantly surprised. This dish is perfect served with lightly seasoned vegetables. You can also add more vegetables to the pie mixture if you wanted to, just add them in with the onion and sweet potato to cook them. Personally, I have tried courgette before, and they work quite well with the creaminess of the dish.
To our meat eating readers: I always use vegetarian lard alternatives instead of animal lard as I personally feel it makes light, mouth melting short crust pastry.
- 100g plain flour
- 25g margarine/butter
- 25g vegetarian lard alternative (such as TREX)
- 3 tbsp water
- A pinch of salt
- 1 red onion
- 1 sweet potato
- 50g goats cheese
- 3 tbsp sunflower oil
- Sieve the flour and salt into a mixing bowl.
- Rub the fat into the flour with your fingers until it looks like breadcrumbs.
- Add the water and mix into the firm dough.
- Knead the dough into a ball then cover in cling film and place in the fridge.
- Put the sweet potato and onion in a roasting tin with the oil for 30 minutes on gas mark 5.
- Dice the goats’ cheese and take the pastry out of the fridge.
- Take the roasting tin out of the oven and mix the goats’ cheese in.
- Pour the mixture into a pie dish.
- Roll out the pastry on top of the pie dish and trim the edges.
- Put in the oven for 30 minutes.
- Serve with your choice and vegetables and gravy.