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Lincolnshire Poacher pie
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Total Time: 2 hours 15 minutes
Vegetarian pie with flaky pastry and sweet salt-baked shallots is a culinary masterpiece.
Ingredients:
300 g Lincolnshire Poacher cheese
a small bunch of fresh mint leaves picked
250 g rock salt
24shallots
a few sprigs of fresh thyme
500 g plain flour plus extra for dusting
250 g cold unsalted buttercubed
white pepper
1 large free-range egg beaten
olive oil
a bunch of fresh thyme
1whole nutmegfor grating
1lemon
1.5 kg courgettes, a mixture of yellow and green if you can get them finely sliced
Instructions:
Preheat the oven to 180°C/350°F/gas 4. In a food processor, blitz flour, butter, salt, and pepper until the mixture is breadcrumb-like. Transfer to a work surface, create a well, and add 100ml cold water. Gently combine until a rough ball forms; do not knead. Chill the dough in the fridge. Cook sliced courgettes with thyme, nutmeg, lemon zest, salt, and pepper in olive oil for 45 minutes until dense. Remove from heat, add chopped cheese and mint. Roll out pastry, line a pie dish with one circle, fill with courgette mixture, cover with the second pastry circle, pinch edges, brush with egg wash. Roast salted shallots and thyme in a tray above the pie for 1 hour. Serve the pie with roasted shallots.