Cheese & vegetable pies

Cheese & vegetable pies

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

By , 21 September 2015
Cheese & vegetable pies
  • Ready in: 55 mins
  • Serves: 4
  • Price: £1.00 per serving
Nutritional Info
Each 328g serving contains
  • Fat high
    50.2g
    72%
  • Saturates high
    28g
    140%
  • Sugars low
    5.1g
    6%
  • Salt med
    1.6g
    26%
  • Energy 3383KJ 808KCAL
    40%
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 each of dry mustard powder, cayenne and 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.