Baked Camembert and Vegetable Pie Recipe

Combat cooler nights by tucking into a wonderfully warming, gorgeously creamy pie. This golden pie is packed with baked Camembert, sweet butternut squash, aubergine and courgette.

Serves 8 - 15 mins to prepare and 1 hr 15 mins to cook, 5 mins to cool - 397 calories / serving - Freezable

500g (16oz) butternut squash, peeled and cut into 3-5mm slices
1 aubergine, cut into 3-5mm slices
1 large courgette, cut into 3-5mm rounds
2 tbsp olive oil
1 x 500g block puff pastry (you will need an extra 250g puff pastry if making the Halloween pie)
1 egg, beaten
250g (8oz) vegetarian Camembert, cut into 3-5mm slices

Shop Ingredients from Tesco Here

Preheat the oven to gas 6, 200°C, fan 180°C. Toss the sliced vegetables with the olive oil and spread over two baking trays in a single layer. Season well and roast for 40 minutes, until soft and cooked through. Set aside to cool.

Halve one 500g block of pastry, dust with a little flour, and roll out each half into a 25 x 25cm square. Lay one square on a baking tray lined with non-stick baking paper and brush with egg.

Arrange half the cheese on top of the base layer of pastry in a circle of 18cm diameter. Cover with the vegetables and remaining Camembert. (For a layered effect, layer the squash, aubergine and courgette slices in turn.)

Drape the second pastry square over the vegetables. Trim both layers of pastry into a circle. Press the layers firmly together to seal. Use a fork to create a pattern around the border, then lightly brush the pastry with beaten egg.

Use a small, sharp knife to cut out a flower and leaves from the excess pastry, and arrange on top.

Bake for 35-40 minutes until puffed and golden. Rest for 5 minutes before slicing into wedges to serve. 

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