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Sheep Cheese and Bean Pie

Serves 4


400g shortcrust pastry*
6 Hanini Fresh Cheeselets, mashed
potato cut into small pieces
2 eggs, beaten
salt and pepper
250g brad beans, peeled from outer and inner skin
60g raisins
2 grated Hanini Mature White Cheeselets

* For the shortcrust pastry:

250g plain flour
100g margarine
water, as necessary



Heat the oven at 200 degree celcius. Grease a round oven dish with margarine. Roll out part of the dough leaving enough pastry to ver the topo. Even out the dough, roll onto a rolling pin and open it over the greased dish to line the bottom. In a separate bowl, mash the Hanini Fresh Cheeselets, add the potato, eggs, salt & pepper and mix well together. Continue by adding the broad beans, maisins and Hanini Mature White grated Cheeselets. Pour the misture over the dough-lined dish.

Roll out the remaining dough and cover the dish. Press the edges of the pie with the tines of a fork. Brush the top of the pie with egg or milk and score the dough with fine slits. Bake for around 50 minutes and serve.

Note: When broad beans are not in season, alternative, you may add a can of Mayor Processed Peas instead.


Sheep Cheese & Bean Pie


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