Cheese & vegetable pies

Cheese & vegetable pies

If you're short of time you could use ready to roll shortcrust pastry instead.

, 21 September 2015

(1 vote)

Cheese & vegetable pies

  • 55 Mins

  • Serves: 4

Add to basket
Nutritional Info
Each 328g serving contains

  • Energy

    3383KJ

    808KCAL

    40%

  • Fat

    50.2g

    high

    72%

  • Saturates

    28g

    high

    140%

  • Sugars

    5.1g

    low

    6%

  • Salt

    1.6g

    med

    26%
of your reference intake.
Typical energy values per 100g: 1031kJ/246kcal.
Ingredients
  • 150g butter (cut into small cubes), plus extra for greasing
  • 300g plain flour, plus extra for rolling out
  • A pinch of dry mustard powder
  • A pinch of cayenne
  • A pinch of salt
  • 50g extra mature Cheddar (finely grated)
  • 1 large egg (lightly beaten)
  • 1 tbsp mild olive oil
  • 1 small leek - white and pale green part (finely chopped)
  • 160g bag Fresh Tastes Baby Spinach
  • 150g frozen petit pois
  • 200g pot Asda Lighter Plain Soft Cheese
  • 1 tbsp flat leaf parsley (chopped)
  • 1 tbsp fresh sage leaves (chopped)
  • 1 medium egg (beaten)
Method

  • Pre-heat the oven to 190C/170C Fan/Gas 5. Grease the holes of a four-hole Yorkshire pudding tin with a little butter. Sift the flour, mustard powder, cayenne and salt into a large bowl. Rub in the butter until it resembles breadcrumbs. Stir in the cheese and egg, then mix to a firm dough. You may need to add a couple of teaspoons of cold water.

  • Make the dough into a flat slab, then wrap it in cling film and chill for 20-30 minutes.

  • Heat the oil in a frying pan and cook the leek over a medium heat until soft. Add the spinach, stirring until it wilts.

  • Tip into a large bowl and stir in the frozen petit pois. Stir in the soft cheese, parsley and sage, then season well.

  • Roll out the pastry on a lightly floured surface. Cut out 4 x 12cm diameter rounds and use to line the pudding-tin holes. Cut out 4 x 10cm diameter rounds for lids and cut a star out of the centre of each one.

  • Divide the filling between the tins and dampen the edges of the pastry with a little water. put the lids on top and pinch to seal the edges.

  • Bake in the oven for 25 minutes or until golden brown.