Recipe

Tomato, bean and cheese pies

Jun 27, 2013 2:00pm
  • 10 mins preparation
  • 30 mins cooking
  • Serves 4
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Ingredients

Tomato, bean and cheese pies
  • cooking oil spray
  • 12 slices white bread, crusts removed
  • 2 tablespoon reduced-fat margarine
  • 3 eggs
  • 1/3 cup milk
  • 1/2 teaspoon dried oregano leaves
  • 1/2 cup coarsely grated reduced-fat cheddar cheese
  • 1/2 425g can baked beans in tomato sauce
  • 1 medium tomato, cut into 12 slices
  • mixed green salad, to serve

Method

Tomato, bean and cheese pies
  • 1
    Preheat oven to 180°C/160°C fan forced. Spray a 12-hole (1/3-cup) muffin tray with oil.
  • 2
    Place slices of bread on a flat work surface. Using a rolling pin, flatten slightly. Spread bread with margarine. Line prepared muffin holes with bread, butter-side down. Bake for 10 minutes or until golden brown.
  • 3
    Whisk eggs and milk in a medium jug. Add oregano and cheese. Spoon beans into bread cases. Pour egg mixture over beans in cases; top each case with a slice of tomato. Bake for 15-20 minutes or until set. Serve with salad.

Notes

Use frozen (thawed) shortcrust pastry instead of bread.

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