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Black Bomber Vegetable Open Pie

Packed with veggies and melted extra mature Cheddar, this filo pastry pie is delicious and deceptively easy to make. Prepare the veg in advance to make it the perfect answer to a quick midweek supper.

35 Mins

6 People

Ingredients

4 large sheets of filo pastry
50g melted butter
1 large red onion, peeled and cut into chunks, then tossed lightly in olive oil and roasted in oven until softened
8 small, cooked new potatoes, cut in half
Silverskin onions
125g Black Bomber, cut into small cubes
1 tbsp Spiced Tomato & Vodka Chutney
8 cherry tomatoes, halved
Freshly chopped chives

METHOD

Line a loose-bottom pie dish with filo pastry, overlapping the edge of the dish, brushing each sheet with melted butter.
Place the roasted onions, potatoes, silverskin onions and cubed cheese in a bowl.
Add the chutney and lightly toss until all the ingredients are coated.
Place the mixture in a pie dish and scatter it with cherry tomato halves.
Gently pull the filo pastry over the pie to form a crust around the filling.
Bake at 200C fan oven or gas 7 for approximately 20 minutes until the pastry is crispy and golden.
Remove from the oven and sprinkle with fresh chives before serving.

Item used in this recipe

BESTSELLER

Black Bomber

Extra mature Cheddar

From £5.00

AWARD-WINNING

Spiced Tomato & Vodka Chutney 100g

Spicy sun-dried tomatoes and premium vodka

£3.00

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