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Cider Poached Spring Vegetables with a Cheddar Puff Top

Serves 4
Time: 50 minutes

We’ve teamed up with our friends at Wyke Farms to create a delicious Cider Poached Spring Vegetable Pie with a Cheddar Puff Top.

A perfect match.

Ingredients:

  • 250g Puff Pastry
  • 1 Egg
  • 1 Tblspn Milk
  • 75g Wyke Cheddar Cheese Grated
  • 30g Butter
  • 1 Tblspn Light Olive Oil
  • 6 Shallots, peeled and quartered
  • 8 baby new potatoes, halved
  • 8 baby carrots, peeled and halved
  • 350g Thatcher’s Oak Aged Somerset Cider
  • 4 baby courgettes, quartered
  • 4 spring onions, trimmed and cut in half
  • 75g peas
  • 200ml double cream
  • 1 Tblspn fresh tarragon, finely chopped
  • Salt and freshly ground black pepper

 

Method:

  1. Preheat the oven to 200C/Gas 6.2. Roll out the puff pastry into a small rectangle about 15x20cm.Cut the rectangle into 4 equal pieces and lay them onto a baking tray lined with baking parchment.Cut a criss cross into the pastry for decoration.3. Mix together the egg and milk and brush this over the puff pastry.Sprinkle over the grated cheese and a little pepper and bake in the oven for 20 minutes until risen and golden.4.Meanwhile,set a large shallow sauté pan over a low heat and add the butter and oil.When the butter has melted,add the shallots,potatoes and carrots and fry them gently for 5 minutes until the shallots have softened.5.Pour over the cider and bring the liquid to the boil.Leave to simmer for about 10 minutes,with a lid on until the potatoes are soft.

    6. Add the rest of the vegetables,cream and tarragon and season with salt and pepper. Simmer for a couple of minutes until the vegetables are just cooked.

    7. Serve straight away with the puff pastry top.

Thatchers Vintage

Thatchers Vintage

Rich & Oak Aged

A traditional full flavoured cider with a softly rounded aroma.

Who says you don’t improve with age?

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