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Photo of Cheese & onion pie with minted greens by WW

Cheese & onion pie with minted greens

10
8
7
SmartPoints® value per serving
Total Time
1 hr 5 min
Prep
15 min
Cook
50 min
Serves
6
Difficulty
Easy
This hearty vegetarian pie is perfect for a weekend family dinner.

Ingredients

Potato(es), Raw

400 g, cut into 3cm pieces

Calorie controlled cooking spray

4 spray(s)

Onion(s)

2 large, finely chopped

Garlic

2 clove(s)

Half Fat Cheddar Cheese

200 g

Parsley, fresh

2 tablespoons

Egg, whole, raw

3 medium, raw

Jus-Rol Ready Rolled Light Puff Pastry Sheet

160 g, uncooked

Broccoli, raw

240 g, Tenderstem

Peas, frozen, boiled

240 g

Low Fat Spread

1½ tablespoons

Mint, Fresh

2 tablespoons

Instructions

  1. Cook the potatoes in a large pan of boiling water for 10-15 minutes until just tender, then drain and allow to steam dry in the sieve or colander.
  2. Meanwhile, mist a large nonstick frying pan with cooking spray and set over a medium heat. Add the onions and cook for 15 minutes until soft and starting to caramelise. Add the garlic and cook for another minute, then transfer to a large bowl. Add the cooked potatoes, cheese and parsley. Reserve 1 tablespoon of the beaten eggs, then add the rest to the bowl. Season to taste and gently stir to combine.
  3. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the cheese and onion mixture into a 24cm shallow pie dish. Unroll the pastry and place it over the top of the filling, then trim off and discard the excess. Crimp the edges of the pastry, cut a small slit into the top of the pie to allow steam to escape, then brush the pastry all over with the reserved egg. Bake for 30-35 minutes until the pastry is puffed and golden.
  4. While the pie is baking, cook the broccoli in a pan of boiling water for 3 minutes, then add the peas and cook for another minute. Drain, return the veg to the pan and add the spread and mint. Stir until the spread has melted.
  5. Serve the pie seasoned with freshly ground black pepper, with the veg on the side.

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