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Cheesy beany pie

Cheesy bean pie

  • Main
  • medium
  • 8
  • 1 hour 20 minutes, plus cooling time

PT1H20M

1
For the baked beans, place a heavy-based saucepan over a medium heat and add oil. Once hot, add the onion and cook gently for 5 minutes until soft
  • 1 dash of olive oil
  • 1 onion, finely chopped
2
Add the garlic and cook for a further 2 minutes. Then, add the carrots and celery. Cook for a further 10-15 minutes until the vegetables are tender
  • 2 garlic cloves
  • 1 carrot, finely chopped
  • 1 celery stick, finely chopped
3
Add the sugar, vinegar and chopped tomatoes and stir through. Drain the beans, add to the pan and pour in 100ml of water. Simmer until the sauce reduces slightly, approximately 5-10 minutes
  • 1 pinch of brown sugar
  • 1 dash of malt vinegar
  • 400g of tinned chopped tomatoes
  • 800g of haricot beans, tinned
4
Season with a pinch of salt and pepper and remove from the heat. Allow to cool and store in an airtight container in the fridge until ready to use
  • 1 pinch of salt
  • 1 pinch of pepper
5
To assemble the pies, brush 1 sheet of filo pastry with butter and lay another on top. Brush the second layer and place a third layer on top - you should be left with 1 triple-layered sheet
  • 500g of filo pastry
  • 15g of butter, melted
6
Cut the layered sheet into 4 evenly-sized rectangles and set aside
7
Repeat steps 5 and 6 to make 4 more rectangles - so 8 in total. Set aside while you prepare the cheese filling
8
Preheat the oven to 190˚C/gas mark 5
9
For the cheese filling, add the cottage cheese to a large bowl and crumble in the feta. Beat the eggs and pour into the bowl, stirring to combine
  • 500g of cottage cheese
  • 300g of feta
  • 3 eggs
10
Mix in the dill and chopped onion. Season with a pinch of salt and pepper and set aside
  • 15g of dill
  • 1 pinch of salt
  • 1 pinch of pepper
  • 1 onion, chopped
11
Line each individual pie dish with a prepared filo pastry rectangle - so the excess pastry hangs over the edge of the dish. Add 5 tablespoons of baked beans to each dish, then spoon in the cheese mixture until almost full
12
Fold in the overhanging pastry edges to seal and brush the tops with a little more melted butter. Gently score the top of each pie in a criss-cross pattern, ensuring not to pierce all the way through the pastry
  • 5g of butter, melted
13
Bake the pies for 20-25 minutes until the tops are golden and the filling is hot. Serve immediately

Ingredients

Metric

Imperial

  • Baked beans

  • Filo topping

  • Cheesy filling

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