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Recipe for the highly acclaimed Wye Valley Pie!

Goat Major: Wye Valley Pie

The Goat Major’s Wye Valley Pie won top honour at the British Pie Week awards in 2010.  Described as “heaven in a pie” by judges, the pie is combines locally sourced buttered chicken, asparagus and new potatoes, topped with a layer of Tintern Abbey cheese and puff pastry.

The Goat Major has become famed for its pies and now offers a pie only menu. The daily changing menu includes mutton and rosemary pie, butternut squash, spinach and goat’s cheese pie, and rabbit pot pie. And on the bar there’s a great range of real ales to match your pie.

For more information visit Or for pie updates follow the pub on twitter @TheGoatMajorPub

Wye Valley Pie recipe

½ x 500g pack chilled puff pastry
2tbsp olive oil
1 large leek – washed and sliced
400g chicken breast meat – cut into large cubes
250g new potatoes – washed and thickly sliced
500ml chicken stock
2tsp fresh thyme leaves
1 x 125g pack asparagus spears
1tbsp cornflour
3tbsp creme fraiche
Black pepper to season
50g Tintern Abbey cheese (or a mature cheddar), thinly sliced
semi-skimmed milk, to glaze

Heat 1tbsp of the olive oil in a heavy-bottomed, large sauté pan. Tip in the sliced leek and gently fry until just soft. Using a slotted spoon, remove the leeks and set aside.

Pour the rest of the oil into the pan. Add the chicken and fry over a medium-high heat for 2-3 minutes to seal all sides. Drop in the potatoes and fry for 2 minutes, stirring occasionally. With the heat still high, pour in 450ml of the stock with the thyme, stirring to scrape up any sticky bits on the bottom of the pan. Lower the heat slightly, then lightly boil, uncovered, for 10 – 15 minutes or until the potatoes are tender. Meanwhile, lightly blanch the asparagus in boiling water for 2-3 minutes, drain, reserve 12 of the tips and chop the rest along with the stalks.

Slacken the cornflour with 1tbsp of water. Stir this into the pan and cook, stirring, for 1-2 minutes to thicken. Stir in the reserved leeks, the chopped asparagus, crème fraîche and some pepper to season. You may not need salt. If more sauciness is needed, stir in the rest of the stock. Leave to cool.

Preheat the oven to 220℃, (200℃ for fan assisted), Gas Mark 7.

Divide the cooled chicken mixture between 4 small, individual pie dishes, or pour into 1 larger family pie dish. Lay the sliced cheese on top of the chicken filling. For the individual pies, divide the pastry into 4 and roll out each piece on a lightly floured surface so it’s large enough to make a lid for the dishes, with enough to cut off a thin strip of pastry to sit on the rim of each dish. (If making one large pie, roll out sufficient pastry to make one lid, plus the side strips.)

Press the strips of pastry on the rims, brush with water, then lay the lids over the top. Pinch the edges well to seal. Score lines across the top of each lid and make a small hole in the corner of each pie (or in each corner of the pie if making a large one). Brush the pastry with milk.

Place the dishes (or dish) on a baking tray and bake for 15-25 minutes, depending on the size, or until the pastry is risen and golden and the filling is bubbling. Just before the pies are done, re-heat the asparagus tips in boiling water. Place them in the pie holes to serve.

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