Beetroot and cheese pie

Serves: 4

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Prep Time: 30

Cook Time: 30-40

• 175g (6oz) cooked beetroot
• 1 small onion
• 175g (6oz) well-flavoured cheddar cheese
• 2tbsp plain yogurt
• 1tsp wholegrain mustard
• About 2tbsp chopped fresh parsley
• Salt and freshly ground black pepper
• 175g (6oz) plain flour
• 50g (2oz) wholemeal flour
• Pinch of salt
• 50g (2oz) butter
• 50g (2oz) margarine
• 4-6tsp cold water
• Milk, for glazing

Method

1. To make the pastry, tip both flours into a bowl and stir in the salt. Cut the butter and margarine into cubes and rub into the flours until the mixture resembles breadcrumbs. Stir in enough cold water to bring the mixture together, then form into a smooth ball with your hands. Wrap and chill in the fridge while you prepare the filling.
2. Peel the beetroot and grate the flesh into a bowl, then grate in the onion and cheese. Add the yogurt, mustard and parsley, season well with salt and pepper, and mix well.
3. Preheat the oven to 210°C (190°C fan, gas mark 6½).
4. Divide the pastry in half and roll out one piece on a floured surface to line the bottom of a 18-20cm (7-8in) round pie dish or tin. Spoon the filling into the dish and brush the edge of the pastry with water. Roll out the remaining pastry and cut out a lid, then place over the filling. Press the edges together to seal, and trim off any overhang with a knife.
5. Now press around the edge of the pie with a fork for a decorative effect, and make a small hole in the centre of the lid for the steam to escape. Brush the lid with the milk.
6. Bake the pie for 35-40min or until the pastry is golden brown and crisp. Allow to stand for about 5min before slicing and serving.

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