Vegetable & Cheese Pie

This vegetable and cheese pie is sure to be a hit with the whole family


  • 120g each carrot, celery, leek
  • 30g butter or margarine
  • Worcestershire sauce, to taste
  • 1 cup grated Cheddar cheese
  • 1 x 440g can baked beans
  • Salt & pepper to taste
  • 375g shortcrust pastry
  • 1 egg, beaten


  1. Wash and dice vegetables, then saute vegetables in butter until just tender.
  2. Stir in sauce, cheese, baked beans, salt & pepper. Cool.
  3. Roll out half the pastry on MONO Baking Paper. Line a pie plate or tin and bake blind for 10 minutes.
  4. Spoon in filling and top with remaining rolled pastry, decorating edges. Glaze with egg. Place on a baking sheet.
  5. Bake at 190 degrees C for 20 minutes or until cooked.
  6. Serve hot, as a luncheon or supper dish with spinach and tomato salad.

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