BBC Good Food Magazine



We’ve used wholemeal flour in the pastry, but you can use just plain flour, or swap the wholemeal for rye or spelt flour for an even nuttier flavour.

This pie is a great way of using up odds and ends of cheese – there isn’t a cheese out there that couldn’t be grated or crumbled through the filling mixture.

Though not traditiona­l, you could add more veg to the pie. Wilted spinach (squeezed of excess liquid), chopped watercress, or fried mushrooms would all go well.

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