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Cheesy Tomato Pie

by Bryony Harrison (follow)
Poems on the Page: tinyurl.com/pgyyx76
Dinner (2272)      Chicken (691)      Cheese (387)      Tomatoes (202)      Beef (175)      Pie (83)      Onion (31)      Yogurt (24)     
With a glut of tomatoes and several other items that needed using up, I made this layered open pie. It is perfect if you have leftovers around, as you can easily swap the ingredients here with things that need using up in your fridge.

Preparation Time: 35 minutes
Cooking Time: 45 minutes
Serves: 3

300g tomatoes
200 g yogurt
100 g cheddar cheese
1 onion
1 chargrilled chicken breast
2 slices roast beef
200 ml thick gravy
1 tbsp dried basil
1 x sheet ready to roll pastry

Pre-heat oven to 200 ༠C/ 180 ༠C fan/ 400 ༠F/ 6 Gas.
Line a rectangular pie dish with the pastry and blind bake for 15 minutes, and allow to cool.
Reduce oven temperature to 180 ༠C/ 160 ༠C fan/ 375 ༠F/ 5 Gas.
Spread half the yogurt over the pastry base.
Slice the tomatoes, chop the onions, and grate the cheese, and then layer half of of each in that order, on top of the yogurt.

cheese, tomato, pie

Slice the chicken and beef, and layer on top.

cheese, tomato, pie, chicken, beef

Layer remaining half of the yogurt, tomatoes, onions, and cheese.
Pour the gravy on top.
With any leftover pastry, you can decorate the top, and then sprinkle over basil.
Bake in the over for 30 minutes.

cheese, tomato, pie

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