Goats' cheese pasty recipe
Pasties are a great way to seal bags of flavour into a little pastry pocket. I can't think of a better thing to find in a lunch box or on a picnic than a pasty, oozing with French goat's cheese log, leeks and ham, ready to dip in a splodge of hot Dijon mustard.
Ingredients
- 500 g Mild/medium ripe goat's cheese log
- 2 Sheets pre-rolled short crust pastry
- 2 Eggs, beaten
- 50 g Butter
- 1 tbsp Olive oil
- 3 Leeks, whites only and finely sliced
- 3 Large white onions, peeled and finely sliced
- 12 Slices Parma ham
- 4 tbsp Chopped parsley
- 2 tsp Dijon mustard
- 17.6 oz Mild/medium ripe goat's cheese log
- 2 Sheets pre-rolled short crust pastry
- 2 Eggs, beaten
- 1.8 oz Butter
- 1 tbsp Olive oil
- 3 Leeks, whites only and finely sliced
- 3 Large white onions, peeled and finely sliced
- 12 Slices Parma ham
- 4 tbsp Chopped parsley
- 2 tsp Dijon mustard
- 17.6 oz Mild/medium ripe goat's cheese log
- 2 Sheets pre-rolled short crust pastry
- 2 Eggs, beaten
- 1.8 oz Butter
- 1 tbsp Olive oil
- 3 Leeks, whites only and finely sliced
- 3 Large white onions, peeled and finely sliced
- 12 Slices Parma ham
- 4 tbsp Chopped parsley
- 2 tsp Dijon mustard
Details
- Cuisine: French
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 25 mins
- Serves: 4
Step-by-step
- Heat a large casserole pan and add the butter and the olive oil before adding in the sliced leeks and onions. Season with salt and pepper and stir for a few minutes before placing a lid on top and allowing to cook and sweat for 10-15 minutes. Remove the lid and stir every 5 minutes. Once the leeks and onions are completely soft, add in the chopped parsley and Dijon mustard. Tear in the Parma ham and crumble in all the goat's cheese log, but do not use the rind! It is important to use a more slightly fuller flavoured goat's cheese log here as the leeks are so pungent; the cheese needs to stand out.
- Transfer to a bowl and leave to cool. Brush a baking tray with a little oil.
- Lay the pre-rolled pastry out in front of you. Turn a 14-16 cm bowl upside down and use it as a template to create a perfect circle using a sharp knife. You should get 2 circles out of each sheet.
- Brush the edges with a little beaten egg and spoon ΒΌ of the mixture onto one half of each circle. Fold unfilled side of the circle over the filling to create a half moon shape and press the edges together. Now crimp the edges closed using your thumb and forefinger. Place onto a greased baking tray and brush all over with egg wash. Sprinkle with sea salt. Place
- Place into the pre heated oven for 20-25 minutes or until golden brown.
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