Puff Crust Pie (003)

Cider Poached Spring Vegetables With a Cheddar Puff Top


  • 250g Puff Pastry
  • 1 Egg
  • 1 Tblspn Milk
  • 75g Wyke Cheddar Cheese Grated
  • 30g Butter
  • 1 Tblspn Light Olive Oil
  • 6 Shallots, peeled and quartered
  • 8 baby new potatoes, halved
  • 8 baby carrots, peeled and halved
  • 350g Thacther's Oak Aged Somerset Cider
  • 4 baby courgettes, quartered
  • 4 spring onions, trimmed and cut in half
  • 75g peas
  • 200ml double cream
  • 1 Tblspn fresh tarragon, finely chopped
  • Salt and freshly groubd black pepper


1.Preheat the oven to 200C/Gas 6.

2. Roll out the puff pastry into a small rectangle about 15x20cm.Cut the rectangle into 4 equal pieces and lay them onto a baking tray lined with baking parchment.Cut a criss cross into the pastry for decoration.

3. Mix together the egg and milk and brush this over the puff pastry.Sprinkle over the grated cheese and a little pepper and bake in the oven for 20 minutes until risen and golden.

4.Meanwhile,set a large shallow sauté pan over a low heat and add the butter and oil.When the butter has melted,add the shallots,potatoes and carrots and fry them gently for 5 minutes until the shallots have softened.

5.Pour over the cider and bring the liquid to the boil.Leave to simmer for about 10 minutes,with a lid on until the potatoes are soft.

6. Add the rest of the vegetables,cream and tarragon and season with salt and pepper. Simmer for a couple of minutes until the vegetables are just cooked.

7. Serve straight away with the puff pastry top.

Forks A Knife and a Spoon