Cheese & vegetable pies

Name: Cheese & vegetable pies | Asda Good Living
Total time: 55 min
Yield: 4
Cuisine: Australian
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; 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); A pinch of cayenne; A pinch of salt

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

By Asda Good Living,21st September 2015

(1 votes)

Cook: 55 Mins

Serves: 4

Price: £1.00 per serving

Nutritional Information

Each 328g serving contains

Energy
3382kj
808kcal

40%

Fat
50.2g

High
72%

Saturates
28g

High
140%

Sugars
5.1g

Med
6%

Salt
1.6g

High
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

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)

A pinch of cayenne

A pinch of salt

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.