Brie and roasted vegetable pie

Brie and roasted vegetable pie


  1. Preheat the oven to 200°C/400°F/Gas Mark 6. Put the vegetables into a roasting pan, sprinkle with olive oil and toss to mix. Roast for 20 minutes. Cool.
  2. Meanwhile, make the pastry. Put the flour and salt into a large bowl. Rub in the shortening to make crumbs. Stir in the Cheddar, then add 2 tbsp of beaten egg and just enough chilled water to make a soft, but not sticky, dough.  Knead lightly until smooth, then wrap and chill for 10 minutes.
  3. Roll out the pastry on a lightly floured surface, into a 30cm (12in) circle. Transfer to a baking sheet (the pastry may overlap the sheet), and brush with beaten egg.
  4. Pile vegetables onto the pastry, leaving a 7.5cm (3in) border.  Sprinkle Brie on top, then fold the pastry edge over the vegetables; overlapping and sealing to make
    a free-form tart. Brush with beaten egg and sprinkle with sesame seeds.
  5. Bake for 25 minutes, until crisp and golden. 
    Serve warm or cold.

© The British Cheese Board,

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Double the ungrediants to make two and freeze one before cooking to have at a later date


1 courgette, sliced
1 yellow and 1 red pepper, deseeded and thickly sliced
8 cherry tomatoes
1 small red or white onion, sliced
1 tbsp olive oil
100g (3?oz) Brie, cut into chunks
2 tsp sesame seeds
For the pastry:
200g (7oz) plain flour
Pinch salt
75g (3oz) shortening, chilled and cut into pieces
50g (2oz) mature Cheddar, grated
1 egg, beaten


Time: 20 mins
Serves: 4
Nutrition: 580 cals, 36.8g fat, 12g sat fat