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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
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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.