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Cheddar, Mushroom and Black Pepper Pies

Cheddar, Mushroom and Black Pepper Pies

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

Preparation time


1 roll puff pastry
15 ml cooking oil
250 g button mushrooms, sliced
1 clove garlic, crushed
2 carrots, peeled and grated
4 baby marrows, grated
1 Knorr Classic White Sauce
150 g cheddar cheese, grated
Robertsons black peppercorns (for seasoning)

Preparation method

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 Classic White Sauce as per on pack instructions.
Add the made up sauce to the pot and stir in the grated cheddar cheese and season with Robertsons Black Pepper.
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.

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