Member recipe
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By mustardcomms (GoodFood Community)
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  • Preparation and cooking time
    • Total time
  • More effort
  • Serves 4
Cyprus Potato, Olive and Goats Cheese Pie for a delicious flavour combination, perfect for lunch or supper served with a salad.


  • 3 leeks cut into chunks
  • 50g butter
  • 1 sprig fresh thyme
  • 1 sprig of marjoram
  • 500g Cyprus potatoes, peeled and chopped into thick slices
  • 140g Goats cheese, cut into small chunks
  • 500g pack short crust pastry
  • 10 green olives, stoned and halved
  • 1 egg, beaten


  • STEP 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.
  • STEP 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.
  • STEP 3
    Drain the potatoes and stir into the cooked leeks then add the olives.
  • STEP 4
    Leave to cool, stir in the goats cheese and season with sea salt and plenty of black pepper. Add the marjoram leaves
  • STEP 5
    Heat the oven to 200C/fan 180C/gas 6.
  • STEP 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 around about 5cm bigger than the first.
  • STEP 7
    Pile the filling into the middle of the round on the baking sheet, leaving a 4cm border.
  • STEP 8
    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.
  • STEP 9
    Brush the pie all over with egg.
  • STEP 10
    Bake for 35-40 mins until golden. Leave to rest for 10 mins before cutting into wedges.
  • STEP 11
    Serve with a salad of lightly dressed Cos lettuce.
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