Potato, goat’s cheese and spring onion pies

Name: Potato, goat’s cheese and spring onion pies
Total time: 45 min
Yield: Makes 12
Ingredients: 350g waxy potatoes (such as new or Charlotte); 250g soft goat's cheese; 4 spring onions thinly sliced; leaves chopped to make 1 tbsp oregano; ½ a small bunch flat-leaf parsley finely chopped; 2 all-butter puff pastry sheets; 1 egg beaten; 2 tsp nigella seeds; to serve mango chutney

Sabrina Ghayour

Published: December 28, 2017 at 10:10 AM

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Makes 12

Easy

Total time: 45 mins

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Check out these veggie potato pies with goat's cheese. These crispy pies are super easy party food for when you have visitors

Vegetarian

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Alternatives

Complete the dish

Try these potato, cheese and spring onion pies, then check out our cheese and potato pie, vegetable pie, vegetarian quiche, vegetarian wellington and other vegetarian recipes. For a classic pastry, also try our Cornish pasty recipe and see our best pasty recipes for more.

Ingredients

Nutrition

350g waxy potatoes (such as new or Charlotte)
250g soft goat's cheese
4 spring onions

thinly sliced
leaves chopped to make 1 tbsp oregano
½ a small bunch flat-leaf parsley

finely chopped
2 all-butter puff pastry sheets
1 egg

beaten
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.

Authors

Sabrina Ghayour Chef Portrait

Sabrina Ghayour

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