Ingredients
- 1 packet (375g) puff pastry
- 1 egg, beaten with a little milk
- 2tbs of your favourite relish or chutney
- 2 x 150g sticks of goat’s cheese, with no rind
- A few picked leaves of fresh thyme
1 Preheat your oven to 185 degrees.
2 Unfurl the pastry so the widest part is facing you, then put the parchment from the packet on a flat roasting tray.
3 Working quickly so the pastry stays chilled, egg-wash the edge in a 3cm band.
4 Spread the chutney in a line on the bottom third of the pastry, without touching the egg wash.
5 Lay the goat’s cheese on top of the chutney, then fleck the thyme on top.
6 Bring the top half of the pastry over the cheese to meet the bottom half, then press around the edge of the pastry so it all comes together. Seal with a fork.
7 Deftly transfer the pie on to the parchment, then brush with the egg wash evenly.
8 Bake for 20-25 minutes until crisp and golden.
