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Baked Camembert and vegetable pie recipe

Baked Camembert and vegetable pie recipe

41 ratings

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. You can even give this pie recipe a scarily good Halloween makeover – just take a look at our spooky tip below. See method

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


  • 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
If you don't have any butternut squash, try sweet potato

Each serving contains

  • Energy

  • Fat

    13g 19%
  • Saturates

    13g 65%
  • Sugars

    5g 5%
  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 27.4g Protein 12.3g Fibre 1.8g


  1. 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.
  2. 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.
  3. 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.)
  4. 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.
  5. Use a small, sharp knife to cut out a flower and leaves from the excess pastry, and arrange on top.
  6. Bake for 35-40 minutes until puffed and golden. Rest for 5 minutes before slicing into wedges to serve.

Halloween pie 150x150 mini

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 the 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.


Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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