Cheddar, Mushroom and Black Pepper Pies

Cheddar, Mushroom and Black Pepper Pies

4.3 (3) | Rate this recipe

Select Below to Add Your Rating

These comforting vegetarian pies will make a substantial main meal when served with some creamy mashed potato or a fresh green salad!

  • Recipe serves3-5
  • Preparation time25 minutes
  • Cooking time15 minutes


  • 1 Roll puff pastry
  • 15 ml Cooking oil
  • 250 g Button mushrooms, sliced
  • 1 Clove crushed garlic
  • 2 Carrots, peeled and grated
  • 4 Baby marrows, grated
  • 1 sachet KNORR Black Pepper Sauce
  • 150 g Cheddar cheese, grated


  • Preheat oven to 200°C.
  • Heat cooking oil in a pot and fry the mushrooms and garlic until soft.
  • Add the grated carrots and baby marrows and allow to cook until soft, stirring occasionally.
  • In the meantime make up the sachet of KNORR Black Pepper Sauce as per on pack instructions.
  • Add the made up sauce to the pot and stir in the grated cheddar cheese.
  • Divide the mixture between four oven proof ramekins.
  • Unroll the pastry and cut out four 7.5 cm circles and top the ramekins with the pastry circles making sure the pastry stretches over the edge of the ramekins.
  • Bake in the oven for 15 minutes or until the pastry is golden brown and flaky.