- 2 tbsp olive oil
- 1 red onion, finely sliced
- 2 garlic cloves, finely chopped
- 2 tbsp red wine vinegar
- 227g tin chopped tomatoes
- 2 tbsp tomato purée
- 250g Charlotte potatoes, quartered
- 210g tin butter beans, drained and rinsed
- 15g dill, finely chopped
- 100g reduced-fat salad cheese, crumbled
- 375g pack lighter ready-rolled shortcrust pastry
- 1 egg, beaten
- 8 currants or black olives for the eyes

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  1. Preheat the oven to gas 6, 200°C, fan 180°C. Heat the oil in a large lidded saucepan over a medium heat, add the onion and cook for 5 mins, stirring occasionally, until soft. Add the garlic and cook for 1 min. Stir in the vinegar, chopped tomatoes, tomato purée and 200ml water. Add the potatoes, stir, then cover with the lid and cook for 10 mins. Add the butter beans and dill, then increase the heat to medium-high and cook, uncovered, for 3-4 mins until the sauce thickens.
  2. Divide the filling between 4 round ovenproof pie dishes, 6cm deep x 8cm wide. Crumble over the cheese.
  3. Unroll the pastry and carefully cut out 4 circles the same size as the top of each pie dish. Top the pies with a pastry disc and press down the edges to secure.
  4. Halve the remaining pastry. Use one half to create 4 egg-shaped balls (about 2.5cm thick and 5cm long) for the spider bodies and 4 smaller balls for the heads. Use the remaining pastry to make 8 spider legs (about 1cm thick and 8cm long) for each pie.
  5. Brush the tops of the pies with the beaten egg, then top each one with 8 legs, starting in the middle and hanging the legs over the edge. Position a body and head on top of the legs, pressing them down gently onto the pastry. Brush with more of the egg wash, then add the currants or sliced black olives for eyes. Place on a baking tray and bake for 20-25 mins until the pastry is golden and cooked through.

Ingredients from the One Stop Range

One Stop Olive Oil

One Stop Red Onions
3 pack

One Stop Italian Chopped Tomatoes

One Stop Medium Free Range Eggs
6 pack

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