Spring vegetable & goat’s cheese pie – Priceless Magazines

Ingredients

• 1.6kg leeks, washed, sliced ½cm thick
• 400g small white turnips, peeled, cut into 2cm cubes
• 400g banana shallots, peeled, sliced into 2cm rings
• 600g asparagus, cut into 2cm lengths
• 120g baby leaf spinach, washed
• 6tbsp olive oil
• 80g butter
• 4tbsp crème fraîche
• 1ltr vegetable stock
• 200g soft goat cheese, cut into cubes
• 4tsp tarragon, finely chopped
• 8 sprigs of thyme
• 8 sprigs of rosemary
• 320g puff pastry, ready rolled
• 1 egg, lightly whisked
• salt & pepper to taste