After five or six days of cold, rainy weather, it was time to give the clover sprouts a rest and have some proper comfort food. The Roquefort & carrot pie was inspired by the recipe for blue cheese and leek tartlets in The Complete Irish Pub Cookbook.
The idea of rolling walnuts into the pie crust is brilliant. I had bought leeks for this pie, but I had already used the leeks in soup. Roquefort, though, is well compatible with most winter vegetables, so I used carrots. Next time I use cheese in a pie, though, I think I’ll choose a more versatile melting cheese such as Gruyère.
Don’t forget the ale.
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