Brie and roasted vegetable pie recipe Recipe

Name: Brie and roasted vegetable pie recipe
Yield: 4 servings
Cuisine: American
Ingredients: 1 courgette, sliced; 1 yellow and 1 red pepper, deseeded and thickly sliced; 1 red pepper, deseeded and thickly sliced; 8 cherry tomatoes; 1 small red or white onion, sliced; 1 tbsp olive oil; 100 g (3.5oz) British Brie, cut into chunks; 2 tsp sesame seeds; 200 g (7.1oz) plain flour; 1 pinch salt; 75 g (2.6oz) white vegetable fat, chilled and cut into pieces; 50 g (1.8oz) mature Cheddar cheese, grated; 1 egg, beaten

Servings: persons

1 courgette, sliced
1 yellow and 1 red pepper, deseeded and thickly sliced
1 red pepper, deseeded and thickly sliced
8 cherry tomatoes
1 small red or white onion, sliced
1 tbsp olive oil
100 g (3.5oz) British Brie, cut into chunks
2 tsp sesame seeds
200 g (7.1oz) plain flour
1 pinch salt
75 g (2.6oz) white vegetable fat, chilled and cut into pieces
50 g (1.8oz) mature Cheddar cheese, grated
1 egg, beaten

1
Preheat the oven to 200C / fan 180C / Gas Mark 6.
2
Put the vegetables into a roasting pan, sprinkle with the olive oil and toss to mix.
3
Roast for 20 minutes.
4
Cool.
5
Meanwhile, make the pastry.
6
Put the flour and salt into a large bowl.
7
Rub in the vegetable fat until the mixture looks like crumbs.
8
Stir in the Cheddar, then add 2 tbsp of beaten egg and just enough chilled water to make a soft, but not sticky, dough.
9
Knead lightly until smooth, then wrap and chill for 10 minutes.
10
Roll out the pastry on a lightly floured surface into a 30cm (12in) circle.
11
Transfer to a baking sheet (the pastry may overlap the sheet at this stage).
12
Brush the pastry with beaten egg.
13
Pile the vegetables onto the pastry, leaving a border of about 7.5cm (3in) around the edge.
14
Sprinkle the Brie on top.
15
Fold the pastry edge over the vegetables, overlapping and sealing it to make a free-form tart.
16
Brush the pastry with beaten egg and sprinkle with sesame seeds.
17
Bake for about 25 minutes, until the pastry is crisp and golden.
18
Serve warm or cold.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 courgette, sliced, 1 yellow and 1 red pepper, deseeded and thickly sliced, 1 red pepper, deseeded and thickly sliced, 8 cherry tomatoes, and more.

Yes, Brie and roasted vegetable pie recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Brie and roasted vegetable pie recipe

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