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Easy Cheesy Egg Pie
Author Wendy Allott
A rich and delicious main dish, this is one of my go to recipes when I want something easy but satisfying – and I hope it will become one of yours too! Because of its richness it’s best served with a side salad or some simple steamed vegetables.
: 15 minutes
: 40 - 45 minutes
: 6 servings
100g Havarti Cheese
100g Vintage or Tasty Cheddar
1 Sheet Puff Pastry
Preheat the oven to 220°c. Line a pie or baking dish with baking paper and cover the base with the puff pastry.
Using a fork, pierce the base with some holes. Place a piece of baking paper over the pastry and weight it down with baking beads or dry rice.
Put in the oven and bake for 10 minutes. Remove from oven, remove weights and return to the oven for a further 15 minutes.
Blind baking your pastry ensures a nice, crisp, pastry shell all over.
In a large bowl combine the cheese, egg and a pinch of sage.
Spoon the cheese mixture into the pastry shell.
Bake in the oven for 20 – 30 minutes or until the filling is golden brown and set.
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