Beetroot and Cheese pie

Beetroot and cheese pie. 

4 small beetroots (250 g. approx)

1 small onion

150 g cheese

2 tablespoons mayonaisse

1 tablespoon chutney

1 teaspoon of Dijon or wholegrain mustard

Pastry to line and cover the pie dish. 

1. Grate the beets, onion and cheese together.
2. Add mayonaisse, chutney and mustard.
3. Line the pie dish with pastry, add the filling and cover with a pastry lid.
4. Bake at 200C for 30 minutes and serve hot.

 Maggie Warner (From the BOG Cookbook)