Dominic Chapman’s Cheesy Bean Pie

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Made as individual pies or as one large dish, this vegetarian pie recipe is full of flavour, texture and hearty ingredients.

Ingredients
For the 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

For the filo topping:
• 500g of filo pastry
• 20g of butter, melted

For the cheesy filling:
• 500g of cottage cheese
• 300g of feta
• 3 eggs
• 15g of dill
• 1 onion, chopped
• 1 pinch of salt
• 1 pinch of pepper

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.
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.
10 Mix in the dill and chopped onion. Season with a pinch of salt and pepper and set aside.
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.
13 Bake the pies for 20-25 minutes until the tops are golden and the filling is hot. Serve immediately.

Recipe courtesy of Dominic Chapman, initially published on GreatBritishChefs.com

 

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