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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, 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.  

Spooky tip: To turn this tasty pie into a Halloween showstopper, as shown here, simply complete steps 1-4, but instead of cutting out flowers and leaves, roll out an additional 250g (8oz) pastry to a 22cm square. Using a small, sharp knife, cut the shape of a pumpkin out of the pastry, including a stalk, and lightly score on a face. Lay the pumpkin on top of the pie and brush the top of the whole pie with beaten egg. Cutting through the two layers of pastry, cut out the eyes, nose and mouth. Then complete step 6 of the method and enjoy a spooky supper


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