- Weekly Women’s Sports News – November 16Posted 11 hours ago
- Weekly Women’s Sports News – November 9Posted 1 week ago
- Sarah Outen completes epic round-the-world journeyPosted 2 weeks ago
Recipe: Cyprus potato, olive and goat’s cheese pie
With their deliciously fresh taste, firm texture and versatile nature, we couldn’t resist this gorgeous Cyprus potatoes pie.
Cyprus has long been revered for the quality of its potato crop.
Grown in mineral rich, red alluvial soil under bright blue skies and drenched in sunshine, Cypriot Potatoes have a distinctive red toned skin, soft yellow flesh.
This pie recipe is the perfect combination of creamy and earthy potatoes, with olives and crumbly goats cheese.
Served with a crispy summer salad, it makes for a great evening meal this season, whether the sun decides to shine or not!
3 leeks cut into chunks
1 sprig fresh thyme
1 sprig of marjoram or oregano
500g Cyprus potatoes, peeled and chopped into thick slices
140g Goats cheese, cut into small chunks
500g pack short crust pastry
10 pitted green olives, halved
1 egg, beaten
1. Put the leeks, butter and thyme in a pan, cover and cook over a low heat for about 20 minutes until very soft, stirring occasionally.
2. While the leeks are cooking, put the potatoes in a pan of cold water, bring to the boil and simmer for 4-5 minutes until just cooked.
3. Drain the potatoes and stir into the cooked leeks then add the olives.
4. Leave to cool, stir in the goat’s cheese and season with sea salt and plenty of black pepper. Pick the marjoram leaves into the mix also.
5. Heat the oven to 200C/fan 180C/gas 6. Divide the pastry in two and roll one of the pieces to the size of a dinner plate. Transfer this to a baking sheet and roll the remaining pastry and any trimmings to a round about 5cm bigger than the first.
6. Pile the filling into the middle of the round on the baking sheet, leaving a 4cm border. Brush the border with the beaten egg, then drape over the larger piece of pastry. Trim the edges to neaten, then press the sides together with your thumb. Brush the pie all over with egg.
7. Bake for 35-40 mins until golden. Leave to rest for 10 mins before cutting into wedges.
The Women’s Sports Magazine