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Scandi goat's cheese & sweet potato coulibiac

Scandi goat's cheese & sweet potato coulibiac cut into slices

Scandi goat's cheese & sweet potato coulibiac

Name: Scandi goat's cheese & sweet potato coulibiac
Prep time: 50 min
Cook time: 1 h 10 min
Total time: 2 h
Yield: 8
Ingredients: 600g sweet potatoes cut into 2-3cm chunks; 250g pouch microwave long-grain rice or basmati and wild rice mix, cooked following pack instructions and cooled (or 100g rice, cooked and cooled); 3 spring onions finely sliced; 60g dried cranberries; small bunch of dill leaves picked; small bunch of flat-leaf parsley finely chopped; 2 eggs beaten; 1 lemon zested and juiced; 2 x 500g blocks all-butter puff pastry; flour for dusting; 150g soft vegetarian goat's cheese; 2 tbsp seeds (sesame, poppy, linseed, or a mixture); lingonberry or cranberry sauce and soured cream, to serve

Good Food team

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Serves 8

More effort

Prep: 50 mins

Cook: 1 hr - 1 hr and 10 mins

plus chilling

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Impress guests with our festive goat’s cheese, sweet potato and cranberry pie. Delicious hot or cold, it works equally well at buffets or dinner parties

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

600g sweet potatoes

cut into 2-3cm chunks
250g pouch microwave long-grain rice

or basmati and wild rice mix, cooked following pack instructions and cooled (or 100g rice, cooked and cooled)
3 spring onions

finely sliced
60g dried cranberries
small bunch of dill

leaves picked
small bunch of flat-leaf parsley

finely chopped
2 eggs

beaten
1 lemon

zested and juiced
2 x 500g blocks all-butter puff pastry
flour

for dusting
150g soft vegetarian goat's cheese
2 tbsp seeds

(sesame, poppy, linseed, or a mixture)
lingonberry or cranberry sauce

and soured cream, to serve

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Nutrition: Per serving

kcal749
fat44g
saturates27g
carbs70g
sugars12g
fibre6g
protein15g
salt1.1g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. Put the sweet potatoes and oil on a large baking tray with some seasoning and toss. Roast for 20-30 mins until golden and tender. Leave to cool.
step 2

Tip the rice into a bowl with the spring onions, cranberries, dill, parsley, lemon zest and half the lemon juice. Add half the beaten egg, then mix well. Tip in the cooled sweet potatoes and stir gently so you don’t break up the potato too much.
step 3

Trim a quarter off one of the pastry blocks, then roll the rest of the block out on a lightly floured surface to the thickness of a £1 coin – it should be a rectangle about 15 x 45cm. Combine the goat’s cheese with the remaining lemon juice to loosen, then spread over the pastry rectangle, leaving a 2cm border. Spoon the rice filling on top, and press down firmly to make a smooth shape. Stick the trimmed quarter onto the second pastry block and roll out to a rectangle that’s the thickness of a £1 coin – it should be large enough to cover the whole coulibiac. Lift the pastry on and press the edges together. Trim the edges, then crimp or press with a fork to seal. Brush all over with the remaining beaten egg, then score a pattern on if you like using a sharp knife, and sprinkle over the seeds. Chill for at least 30 mins, or up to 24 hrs.
step 4

Heat the oven to 200C/180C fan/gas 6. Bake the coulibiac for 40 mins until golden and crisp. Serve in thick slices, with dollops of lingonberry or cranberry sauce and soured cream.

Recipe from Homemade Christmas, December 2020

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