Matt Wilkinson's asparagus, broad bean and feta pie

Name: Matt Wilkinson's asparagus, broad bean and feta pie
Prep time: 120 min
Cook time: 40 min
Total time: 160 min
Yield: 4
Ingredients: 500g potatoes, peeled, roughly chopped; 50g unsalted butter, chopped; 2 garlic cloves, crushed; 1 eschalot, thinly sliced; 100g feta, crumbled; 2 eggs, lightly beaten; 1 tbs each finely chopped parsley, dill and chervil, plus extra sprigs to serve; 445g frozen shortcrust pastry (we used Carême Sour Cream Shortcrust Pastry), thawed; 2 tbs white sesame seeds; 2 bunches asparagus, halved lengthways, blanched, refreshed; 300g broad beans, blanched, peeled

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by Matt Wilkinson

Chef and author

Sep 01, 2017

Celebrate the best of spring vegetables with this delicious open pie.

500g potatoes, peeled, roughly chopped
50g unsalted butter, chopped
2 garlic cloves, crushed
1 eschalot, thinly sliced
100g feta, crumbled
2 eggs, lightly beaten
1 tbs each finely chopped parsley, dill and chervil, plus extra sprigs to serve
445g frozen shortcrust pastry (we used Carême Sour Cream Shortcrust Pastry), thawed
2 tbs white sesame seeds
2 bunches asparagus, halved lengthways, blanched, refreshed
300g broad beans, blanched, peeled

Method

1.

Place potato in a saucepan of cold, salted water. Bring to the boil over high heat and cook for 10-12 minutes or until tender. Drain and cool, then transfer to a bowl with butter. Mash, then season and stir in garlic, eschalot, feta, three-quarters of the egg and herbs. Set aside.
2.

Preheat oven to 180°C. Line a baking tray with baking paper.
3.

Roll out pastry on a lightly floured work surface to a rough 35cm-diameter square, then trim edges to form a round. Place on prepared tray. Spread with potato mixture, leaving a 10cm border. Fold in sides to form a crust. Brush crust with remaining egg and sprinkle with sesame seeds. Bake for 40 minutes or until pastry is golden.
4.

Top with asparagus, broad beans and extra herbs to serve.