Goats Cheese Pithivier
l Serves 4 A FABULOUS vegetarian starter or perfect as a light lunch.
This dish oozes with cheesy goodness as you cut through the golden puff pastry.
I use a full fat soft goats cheese called Rosary but alternatively you could source out the pre-sliced goats cheese logs from your local supermarket. Ingredients l 1 large baking potato
l 4 leaves fresh basil l 4 teaspoons mango chutney l 4 x 50g slices rosary or alternative goats cheese
l 200g puff pastry
l 1 beaten egg to glaze To serve l Few mixed salad leaves l Mustard vinaigrette Method With the help of a cutter, cut the potato into a 7cm cylinder and slice into four 1cm thick.
Place in a pan of water and simmer for approx. five minutes until al dente.
Refresh the potato under cold water then pat dry. Place on a tray then place a piece of basil on top of each one.
Spoon on a teaspoon of chutney to each potato then place a slice of goats cheese on top the same size of diameter as the potato.
Roll out the puff pastry 3mm thick and cut into four rounds which are 13cm in diameter.
Place a piece of pastry over each goats cheese and wrap over to encase and form a parcel. Repeat with remaining three.
Lightly brush each parcel with some beaten egg and score with a cocktail stick. Bake in a hot oven, 180 degrees celsius for 15 minutes until golden. Serve straight away with some seasonal leaves and a piquant dressing.
Nutters Restaurant, Edenfield Road,
Rochdale. Tel: 01706 650167 @Nutsfood on Twitter