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Cheddar, Mushroom and Black Pepper Pies

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

71.7g

Energy (kJ)

11601kJ

Energy (kcal)

2773kcal

Carbohydrate incl. fibre (g)

180.2g

Carbohydrate excl. fibre (g)

169.1g

Sugar (g)

14.0g

Fibre (g)

11.1g

Fat (g)

199.2g

Saturated fat (g)

67.6g

Unsaturated fat (g)

121.2g

Monounsaturated fat (g)

100.6g

Polyunsaturated fat (g)

20.6g

Trans fat (g)

0.0g

Cholesterol (mg)

157mg

Sodium (mg)

1900mg

Salt (g)

4.75g

Vitamin A (IU)

21888IU

Vitamin C (mg)

13.1mg

Calcium (mg)

1169mg

Iron (mg)

11.69mg

Potassium (mg)

1533mg

Total

71.7g

11601kJ

2773kcal

180.2g

169.1g

14.0g

11.1g

199.2g

67.6g

121.2g

100.6g

20.6g

0.0g

157mg

1900mg

4.75g

21888IU

13.1mg

1169mg

11.69mg

1533mg

  • 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 sachet Knorr Black Pepper Sauce
  • 150 g cheddar cheese, grated
  • 1 Preheat oven to 200°C.
  • 2 Heat cooking oil in a pot and fry the mushrooms and garlic until soft.
  • 3 Add the grated carrots and baby marrows and allow to cook until soft, stirring occasionally.
  • 4 In the meantime make up the sachet of KNORR Black Pepper Sauce as per on pack instructions.
  • 5 Add the made up sauce to the pot and stir in the grated cheddar cheese.
  • 6 Divide the mixture between four oven proof ramekins.
  • 7 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.
  • 8 Bake in the oven for 15 minutes or until the pastry is golden brown and flaky.