Scandinavian Goat's Cheese & Sweet Potato Coulibiac

Name: Scandinavian Goat's Cheese & Sweet Potato Coulibiac
Prep time: 50 min
Cook time: 70 min
Total time: 120 min
Yield: 8
Ingredients: 2 blocks blocks all-butter puff pastry; 600 g sweet potatoes; 250 g basmati and wild rice mix, cooked and cooled; 150 g soft vegetarian goat's cheese; 60 g dried cranberries; 3 spring onions, finely sliced; 2 eggs, beaten; 1 lemon, zested and juiced; 1 bunch small bunch of dill leaves picked; 1 bunch small bunch of flat-leaf parsley finely chopped; 2 tbsp seeds; 1 tbsp flour for dusting; 1 as needed lingonberry or cranberry sauce and soured cream, to serve

A vibrant vegetarian twist on the classic Russian coulibiac, featuring roasted sweet potatoes, zesty herb-infused rice, and creamy goat's cheese. Wrapped in golden, flaky puff pastry, this dish makes a stunning centerpiece for any festive gathering or special dinner.

Servings8 Portions

Prep Time50 Mins

Cook Time70 Mins

Difficulty

Intermediate

Ingredients

blocks all-butter puff pastry
2 blocks
sweet potatoes
600 g
basmati and wild rice mix, cooked and cooled
250 g
soft vegetarian goat's cheese
150 g
dried cranberries
60 g
spring onions, finely sliced
3
eggs, beaten
2
lemon, zested and juiced
1
small bunch of dill leaves picked
1 bunch
small bunch of flat-leaf parsley finely chopped
1 bunch
seeds
2 tbsp
flour for dusting
1 tbsp
lingonberry or cranberry sauce and soured cream, to serve
1 as needed

Step-by-Step Instructions

Preheat your oven to 200°C (180°C fan/Gas 6). Place the sweet potato chunks on a large baking tray, drizzle with oil, and season with salt and pepper. Toss well to coat and roast for 20–30 minutes until the potatoes are golden and tender. Remove from the oven and allow to cool completely.

In a large mixing bowl, combine the cooked rice, sliced spring onions, dried cranberries, chopped dill, parsley, and lemon zest. Pour in half of the lemon juice and half of the beaten egg, then mix thoroughly. Gently fold in the cooled roasted sweet potatoes, taking care not to break them up too much.

Prepare the base: Trim a quarter off one pastry block and set it aside. Roll out the remaining larger piece on a lightly floured surface into a rectangle roughly 15 x 45cm. In a small bowl, blend the goat's cheese with the remaining lemon juice to soften it, then spread it over the pastry rectangle, leaving a 2cm border around the edges.

Spoon the rice and sweet potato filling over the goat's cheese layer. Use your hands or a spoon to press the filling down firmly into a neat, smooth mound.