Summary
Servings:
6
Prep time:
10 minutes
Description
Leftover roast vegetables, herby stuffing, gooey melted cheese and tangy cranberry sauce fill this delicious French-inspired open pie.
Ingredients
- 1 tablespoon rapeseed oil
- 500g leftover veggies
- 100g brie or stilton
- 70g cooked chestnuts
- 125g prepared sage and onion stuffing
- flour for rolling out
- 500g shortcrust pastry
- 5 tablespoon cranberry sauce
- 1 medium egg
Instructions
- Heat the oil in a frying pan on a medium setting, then fry the onion for 8-9 mins until soft and starting to brown. Set aside to cool.
- Put the cooled onion, vegetables, Brie or Stilton, chestnuts, sage and ¾ of the stuffing into a large bowl and toss together.
- Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.
- Flour a work surface, then roll out the pastry to 5mm thickness. Cut out a 30cm circle, using a dinner plate as a guide. Carefully slide the pastry circle onto the prepared baking tray
- Spread 4tbsp of the cranberry sauce over the centre of the pastry, leaving a 4cm border clear around the edge. Top the sauce with the veg mixture, then dollop the remaining sauce over the top and sprinkle with the rest of the stuffing
- Fold the pastry border over the edges of the filling, then brush with the beaten egg, to glaze.
- Bake for 35-40 mins until the pastry is crisp. Serve hot or warm.