Cheesy bean pie

  • medium
  • 8
  • 1 hour 20 minutes
Not yet rated

Made as individual pies or as one large dish, this vegetarian pie recipe is full of flavour, texture and hearty ingredients. Dominic Chapman makes a delicious baked bean filling for his pies, before layering with flaky filo pastry and a simple feta and cottage cheese mix for a creamy contrast.

First published in 2015




Baked beans

Filo topping

Cheesy filling


  • Pastry brush
  • 4 pie dishes


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
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
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
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
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
Cut the layered sheet into 4 evenly-sized rectangles and set aside
Repeat steps 5 and 6 to make 4 more rectangles - so 8 in total. Set aside while you prepare the cheese filling
Preheat the oven to 190˚C/gas mark 5
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
Mix in the dill and chopped onion. Season with a pinch of salt and pepper and set aside
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
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
Bake the pies for 20-25 minutes until the tops are golden and the filling is hot. Serve immediately

Dominic Chapman's passion for food is in the blood: his family has owned and run the highly acclaimed Castle Hotel in Taunton for over 60 years.

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