Cheese & vegetable pies
(1 vote)
Nutritional Info
-
Energy
3383KJ
808KCAL
40% -
Fat
50.2g
high
72% -
Saturates
28g
high
140% -
Sugars
5.1g
low
6% -
Salt
1.6g
med
26%
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.