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  • Cheesy Scone Dough
  • 2 cups self-raising flour
  • ¼ cup grated Edam cheese
  • 3 Tbsp chopped parsley
  • ¾ - 1 cup lite milk

  • Chilli Bean Filling
  • 425 g can Craig's Chilli Beans (mild or hot)
  • 1 courgette, grated
  • 1 small red capsicum, deseeded and chopped
  • ½ cup Wattie's frozen Supersweet Corn Kernels
  • 1 handful grated Edam cheese


1. To make Cheesy Scone Dough, preheat oven to 200°C.

2. Sift self-raising flour into a bowl. Stir through the grated cheese and chopped parsley.

3. Stir in the milk to form a soft dough and knead lightly until smooth.

4. Roll the dough out on a floured board to make a circle, approximately 30cm in diameter.

5. Place the dough over the base and sides of a greased 25cm pie dish allowing the edges to hang over.

6. To make Chilli Bean Filling, combine Craig’s Chilli Beans, courgette, red capsicum and Wattie’s frozen Supersweet Corn Kernels. Spoon into the scone lined tin.

7. Flip the scone dough edges over and brush the dough with a little milk to glaze. Sprinkle with grated cheese.

8. Bake for 30-35 minutes or until scone is cooked and top golden. Serve sliced with a crisp seasonal salad.


Here's a way to make the scone dough:

Rate and Review

2 Ratings Chilli Bean and Vegetable Tart

Reviews (2)

Sarah's Review | Rating

Made this for dinner tonight - was yummy! But would suggest preheating the filling before tipping it into the scone base - the filling wasn't quite heated through by the time the scone was ready.

Lucy's Review | Rating

So how exactly does this resemble a tart in any way?