Preheat the oven to 220°C/200°C Fan/Gas 7 and line a baking sheet with baking paper.
To prepare the filling, bring a pan of lightly salted water to the boil, add the broccoli and cook for 3–4 minutes. Drain, then spread out in a single layer on a tray and allow to cool.
Mix the goat’s cheese and beaten eggs together in a bowl. Add the broccoli florets, lemon zest, chopped coriander and almonds, toss to mix and season well with salt and pepper.
Set aside a quarter of the pastry. Roll out the rest of the pastry to a 30 x 25cm rectangle, about 5mm thick, and trim to neaten. Place on the lined baking sheet and brush the outer 2cm with egg wash.
Roll out the remaining pastry to a 5mm thick oblong. Cut 2cm wide strips to fit on the egg-washed edges of the first rectangle, position them and press gently to adhere. Brush this pastry border with egg wash. Prick the pastry within the border with a fork.
Spoon the broccoli filling over the pastry base within the raised border and bake in the oven for 20 minutes or until the filling is set in the middle and golden brown. Serve hot from the oven or at room temperature.
500g rough puff pastry
Flour, to dust
Egg wash (beaten egg)
For the filling
350g broccoli florets (purple sprouting, tenderstem or regular)
250g soft goat’s cheese, crumbled
2 medium eggs, beaten
Finely grated zest of 1 lemon
A small bunch of coriander, leaves picked and roughly chopped
100g almonds (skin on), roughly chopped
Sea salt and freshly cracked black pepper
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