Recipes by Di Swann
1. Preheat oven to 200°C (fan bake). Prepare Kiwi Mince & Beans according to recipe. Stir in grated cheese at the end of cooking. Spoon into a deep pie dish. Set aside to cool completely.
2. Once the filling is cold, wet the edges of the pie dish with cold water. Place the pastry sheet over the pie dish, joining the 2 sheets together if necessary*, leaving about 2cm hanging over the sides. Push the pastry down on the sides of the dish to seal. Roughly fold the overhanging pastry back onto the pie top, to create a double edge. Make a couple of cuts in the top of the pastry. Brush the top with a little milk or beaten egg.
3. Bake for 10 minutes at 200°C. Reduce temperature to 180°C and cook a further 15-20 minutes until the filling is hot and pastry golden. Serve with your favourite vegetables.
*Cut enough of the second sheet of pastry as needed. Overlap the pastry onto the first sheet, brushing the edge with a little cold water to ensure the pastry sticks together.
Always put pastry into a hot oven, this will ensure that the pastry rises. Reducing the heat after 10 minutes or so will enable the filling to heat through and avoid the pastry burning.