Winter vegetable & goat’s cheese pasties

‘As goat farmers for 40-odd years, we used to get exasperated when people asked, “But what can you do with the milk, cheese or butter?”’ says Lynn Beard, who runs Cothi Valley with her husband, Richard. ‘So, we started to bake, and now baking has replaced the cheesemaking. We started with goat’s cheese quiches in 1999, and then moved on to pasties and sweet pastries like croissants.

‘We use goat’s butter to make our rough puff pastry for the pasties. We make it by hand, rolling and folding up to 20kg of goat’s butter a week, but it’s worth it for the flavour and texture. The pasties freeze well, so it’s worth making extra.’

SERVES 10 PREP 25 mins plus cooling COOK 45 mins EASY V 30g butter, plus a little extra

1 onion, !inely chopped

½ medium swede, !inely chopped 2 carrots, !inely chopped

3 medium potatoes, !inely chopped ½ pack !lat-leaf parsley, chopped 200g hard goat’s cheese, grated 1kg bought or homemade pu# pastry 2 eggs, beaten

1 Melt 30g of butter in a pan over a low heat. Add the onion, swede, carrots and a pinch of seasoning, and cook gently for 10 mins. Add the potatoes, cover and cook gently until the veg are soft, about 15 mins – add some more butter if the veg look dry or are starting to catch. Leave to cool, season, then add the parsley and goat’s cheese and stir gently.

2 Heat oven to 230C/210C fan/gas 8. Line two baking trays with baking parchment. Roll the pastry to the thickness of a £1 coin and cut out 10 circles, each about 20cm wide. Brush around the edge of each circle with the egg. Put some filling in the centre of each circle, fold it in half to form a semi-circle, then crimp the edges to seal. Transfer to the baking trays and bake for 20 mins until golden brown. Serve hot or cold.

GOODTOKNOW 1 of 5-a-day

PER PASTY 556 kcals • fat 37g • saturates 19g • carbs 42g • sugars 5g • !ibre 5g • protein 12g • salt 1.3g