Cheesy bean pie
Item 1 of 1
- medium
- 8
- 1 hour 20 minutes
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
Ingredients
Metric
Imperial
Baked beans
- 800g of haricot beans, tinned
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 carrot, finely chopped
- 1 celery stick, finely chopped
- 1 pinch of brown sugar
- 1 dash of malt vinegar
- 400g of tinned chopped tomatoes
- 1 dash of olive oil
- 1 pinch of salt
- 1 pinch of pepper
Filo topping
- 500g of filo pastry
- 20g of butter, melted
SAVE RECIPE
Equipment
- Pastry brush
- 4 pie dishes
Method
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
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
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
First published in 2015
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