With a flaky crust and creamy filling, this vegetarian pie is so simple but so satisfying. Great hot or cold, you can mix and bake it in half an hour for dinner and take leftovers for lunch tomorrow!
Looking for a fun twist on this traditional recipe? Why not try this herb and cheese bear claw or if you want something meaty, these sausage and cheese scrolls are a real winner.Â
Ingredients
Method
Preheat oven to 200°C fan-forced (220°C conventional). Lay 1 pastry sheet over a greased 20cm pie tin and press in gently to form a pie shell. Prick pastry gently with a fork.
Finely chop herbs and add to a bowl with cottage cheese, sour cream, cheddar and mustard. Stir in eggs. Season. Gently pour cheese mixture into pastry shell.
Place remaining pastry sheet on top of filling, pinching the edges to seal and trim. Use a small knife to cut 2 slits in pastry top, so steam can escape during cooking. Leave pie top plain or decorate with pastry offcuts.
Using a pastry brush, glaze pie top with extra egg. Season with a little pepper and bake for 20 minutes, until puffed and golden. Serve pie hot with mixed leaf salad.
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