Name: Tomato and cheese pie
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Ingredients: 2 cups self-raising flour; ¼ cup grated parmesan; 150g butter, chilled, chopped; 1 egg yolk; 2-3 Tbsp iced water; 5 tomatoes, seeds removed, diced; 1 small onion, finely chopped; 2 cups grated cheese; ½ cup mayonnaise; 1-2 tsp dried oregano; 1 egg, lightly beaten; Chips, salad, to serve

Tomato and cheese pie

Hearty, filling and oh-so tasty.

Serves 6

Prep

20M

Cook

40M

Total

Skip to Recipe

This crumbly, cheesy pie is comfort food at its best. Ready in under an hour, serve this savoury pie for lunch, dinner or a weekend snack for the kids.

Ingredients

2 cups self-raising flour

¼ cup grated parmesan

150g butter, chilled, chopped

1 egg yolk

2-3 Tbsp iced water

5 tomatoes, seeds removed, diced

1 small onion, finely chopped

2 cups grated cheese

½ cup mayonnaise

1-2 tsp dried oregano

1 egg, lightly beaten

Chips, salad, to serve

Method

Process flour, cheese and butter until mixture resembles breadcrumbs. Add egg yolk and chilled water. Pulse until mixture just comes together. Turn dough onto a lightly floured surface. Knead lightly until smooth.

Roll out dough between two sheets baking paper to a 30cm round. Chill 30 minutes.

Meanwhile, in a bowl, combine tomato and onion. Season.

Preheat oven to hot, 200C. Place a tray in the oven to preheat.

Sprinkle tomato and onion mixture over pastry, leaving a 3cm border. Spread combined cheese and mayonnaise over vegetables. Scatter with oregano. Fold pastry over filling at 5cm intervals to make a rustic case. Brush edges of pastry with egg.

Transfer pie to preheated tray using bottom sheet of paper. Bake 35-40 minutes until pastry is golden brown. Serve in wedges with chips and salad.

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Ingredients

Method

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