VegBox Recipes

Beetroot and Cheese Pie

This recipe was sent in to us by Judy B, who says:

"Unusual tried and tested favourite with family and freinds. Great cold for a picnic. Highly nutritious and calorific. Have to confess I got this from a recipe book twenty or so years ago but don't remember which one!"

If anyone knows the provenance of this recipe, do let us know. And if anyone makes it and wants to send us a picture and some comments or variations, we'd love to hear from you.
 
 

Ingredients

PASTRY:

100g/4 oz plain flour
100 g/4 oz wholemeal flour
¼ teaspoon salt
50g/2 oz butter, diced
50g/2 oz solid vegetable oil, diced
4-6 teaspoons iced water

FILLING

175g/6 oz Lancashire cheese, grated
175g/6 oz cooked beetroot, skinned and coarsely grated
1 small onion, finely grated
1 teaspoon French mustard
2 tablespoons thick bottled mayonnaise
1 tablespoon sweet pickle
Salt and freshly ground black pepper
 

Method

To make the pastry:

1. Sift both flours into a bowl with the salt. Add the butter and solid oil and rub into the flours with your fingertips until the mixture resembles fine crumbs.
2. Add the water gradually and mix well to make a fairly firm dough that is not too dry and crumbly. Wrap in cling film and refrigerate for 30 minutes.
3. Heat the oven to 200C/400F/Gas 6.

For the filling

1. In a bowl mix together the cheese, beetroot, onion, French mustard, mayonnaise, pickle and salt and pepper to taste.

Make the pie

1. Roll out half the pastry on a lightly floured surface and use to line a shallow 18 cm/7 inch square tin. Roll out the remaining pastry into a square slightly larger than the top of the tin and set aside.
2. Spread the filling over the pastry in the tin. Dampen the edges of the pastry with water, then lay the reserved pastry square over the top
3. Press it on to the side of the pastry lining above the level of the filling, then trim level with the top of the tin
4. Brush with cold water, sprinkle lightly with salt, then make a hole in the top for the steam to escape. Bake just above the centre of the oven for 30-35 minutes, or until crisp.
5. Serve hot, warm or cold, cut into slices or squares.
 

Time From Cupboard-To-Table

1 hour 30 minutes
 

Notes & Variations on Beetroot and Cheese Pie

Of course, you can just as easily use this recipe as a foundation for all sorts of vegetable pies ... You could use cabbage in the mix, or cooked root vegetables, or spinach ... Whatever's in season!
 
 
 

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