Roasted Carrot, Leek, and Goat Cheese Hand Pies

Page 212

| Course Type: Pies and Tarts

(2 reviews)

View photos (2)

Tags: Pi

Recipe Review

Overall, I thought these were very good: the sweetness of the vegetables was balanced by the briny olives and tangy goat cheese and all of this goodness was encased in a nutty-flavoured crisp pastry.

A great deal of thought seemed to have gone into the details of this recipe to ensure that both filling and pastry were well-suited to eating out of hand. A portion of the roasted carrots was puréed, acting as a glue to hold the filling ingredients together. The whole wheat pastry, which was relatively low in fat, baked up buttery crisp and flaky but was also quite sturdy.

I would recommend holding back on the salt in the filling and adding most of it to taste only after adding the olives (I used far less than 1 tbsp). The filling was very strongly flavoured so it wasn’t for everyone and though I liked it, I would cut back on the olives. I made the filling the night before and the pastry several days earlier so all I had to do was form and bake the pies today, in honour of Pi day.

These were good eaten warm or at room temperature.

(1) useful  

Comments

Login or register to add your own comments.