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Crumbled mild French goat’s cheese log, Parma ham, leek and onion pasty |
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By Sophie Wright, chef and Easy Cheesey Chèvre Ambassador
- Heat a large casserole pan and add the butter and the olive oil before adding in the sliced leeks and onions.
- Season with salt and pepper and stir for a few minutes before placing a lid on top and allowing to cook and sweat for 10-15 minutes. Remove the lid and stir every 5 minutes.
- Once the leeks and onions are completely soft, add in the chopped parsley and Dijon mustard.
- Tear in the Parma ham and crumble in all the French goat’s cheese log, but do not use the rind! It is important to use a more slightly fuller flavoured French goat’s cheese log here as the leeks are so pungent; the cheese needs to stand out.
- Transfer to a bowl and leave to cool.
- Brush a baking tray with a little oil.
- Lay the pre-rolled pastry out in front of you.
- Turn a 14-16 cm bowl upside down and use it as a template to create a perfect circle using a sharp knife. You should get 2 circles out of each sheet.
- Brush the edges with a little beaten egg and spoon ¼ of the mixture onto one half of each circle.
- Fold unfilled side of the circle over the filling to create a half moon shape and press the edges together.
- Now crimp the edges closed using your thumb and forefinger. Place onto a greased baking tray and brush all over with egg wash.
- Sprinkle with sea salt.
- Place into the pre heated oven for 20-25 minutes or until golden brown.
- Leave to cool before serving.
French goat’s cheese log is available from all good supermarkets.
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500g mild/medium ripe French goat’s cheese log
2 sheets pre-rolled short crust pastry
2 eggs, beaten
50g butter
1 tbsp olive oil
3 leeks, whites only and finely sliced
3 large white onions, peeled and finely sliced
12 slices Parma ham
4 tbsp chopped parsley
2 tsp Dijon mustard
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