The Very Best Goat-Cheese Pie
Goat's Cheese is the New Favourite
Goat's cheese is gaining in popularity and lots of people choose to use it in salad, or grilled on toast with a dash of balsamic vinegar for added sweetness and to give it a zing.This recipe is ideal for supplying winter warmth and energy. Even the aroma, as it is baking in the oven, will give your kitchen a comforting, homey atmosphere. Make extra and form it into individual little pasties for lunch boxes which, wrapped in a paper napkin, are highly nutritious, filling, and easy to eat.
Straight out of the Oven
- Prep time: 1 hour 15 min
- Cook time: 45 min
- Ready in: 2 hours
- Yields: Enough for 6 to 8 people
Facts from the Past
Hunting goats has been depicted in ancient cave paintings and goats have certainly been domesticated for at least 10,000 years. Goats were a source of milk in the Middle East. In ancient Egypt goat cheese was among the foods placed in the burial chambers and it was also eaten by Romans and Greeks.
- For the shortcrust pastry: .
- 700 gm plain flour
- 350 gm butter
- Cold water (enough to mix to a firm dough)
- 1 teaspoonful salt
- 1 teaspoonful baking powder
- For the filling: .
- 2 cups diced butternut squash/or sweet potato
- 2 cups diced potatoes
- 2 cups diced carrots
- 2 sliced onions
- 1/2 head garlic
- 1 teaspoonful tumeric
- 2 teaspoonfuls each of mint, basil, thyme +salt and pepper to season
- 2 cups of a green vegetable: steamed spinach/peas
- 1 log goat cheese
- 200 ml double cream
- beaten egg or milk to brush pastry
- Sieve flour and salt, rub in butter until it resembles fine breadcrumbs (dough hooks are perfect for this job).
- Use a knife and add cold water to bind the pastry together.
- Gather into a ball on a floured surface and pop into the fridge for half an hour.
- Prepare the filling by gently frying the onion and garlic in butter in a deep pan. Add the diced potatoes and carrots along with a cupful of water. Season with herbs, salt and pepper as desired. Cover and cook gently until the vegetables begin to soften.
- Add the remaining vegetables cover and continue to simmer until cooked. Add more water if needed.
- Drain any excess water from the pan. Crumble the goat cheese over the vegetable mixture and add the cream cream.
- Pre-heat the oven. Divide the pastry into two. Roll out one portion of the pastry and use to line a pie dish. Taste the filling for seasoning and pour into the pie dish. Roll out the second piece to make a lid for the pie.
- Brush with beaten egg or milk and cook in the centre of a hot oven for approximately 45 minutes until the pastry is golden brown.
Bonus Recipe-Goat's Cheese and Red Onion Tartlets
Make a little extra pastry and use it in a bonus dish of Goat's Cheese and Red Onion Tartlets. These can be frozen down in packs of 2 or 4 and heated in the microwave without defrosting. They are great when friends stop by for supper or you need something light to accompany a salad at lunchtime.
Simply roll out your pastry and cut into rectangles of 4 inches by 3 inches. Place on a baking sheet and bake for 7 minutes in a hot oven. Meanwhile steam 2 finely sliced red onions in a knob of butter. Remove the lid and sprinkle with a tablespoon of sugar, Allow to caramelize. Remove the pastry rectangles from the oven, cover with onions and crumble goat's cheese over the top. Add thyme and a spoonful of balsamic vinegar. Return to the oven for 5 minutes until the goats cheese has melted. Freeze when cool. Remove from the freezer and reheat in the microwave for 5 minutes when required.
There are approximately 90 calories in a cubic inch of goat cheese but anyone trying this recipe will completely ignore that information. Instead you might like to mix goat cheese with thyme or basil and crumble it over a bowl of steaming vegetables to add flavour and stop yourself from feeling deprived.
In fact goat cheese is slightly less fattening than most cheeses and it is a good source of calcium and protein. Apparently goat cheese is a great source of other important nutrients such as: phosphorus, riboflavin or vitamin B2, potassium, vitamin B6, vitamin A, niacin and copper. One important factor to take into consideration is that the antioxidant selenium is 27% higher in goat’s milk that it is in cow’s milk.
If you are lactose intolerant you might like to try goat cheese because a number of people who are unable to digest cheese made from cow’s milk can digest cheese made from goat’s milk. Although both cheeses have a similar amount of lactose the fat molecules in goat cheese are shorter and so easier to digest.