Baked Camembert and vegetable pie

Updated: Sep 27, 2019

This pie is delicious and not at all difficult to make! Once the vegetables are prepped and in the oven its chop chop making it a suitable meat free busy Monday dish! My husband and toddler loved this meal. I kept the pastry top plain and simple though - no time for making pastry leaves in this house!

Get the children involved in rolling the pastry and layering the vegetables. If your child is a bit older then get them to make the leaves!!

If you love this then make it again at the end of the month - see the tip at the bottom for how to turn this pie into a Halloween showstopper!


  • 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

  • 1 egg, beaten

  • 250g (8oz) Camembert, cut into 3-5mm slices


  • 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,