British Brie and Roasted Vegetable Pie
A crumbly cheese pastry encases roasted vegetables in this easy-to-make free-form tart. Just be sure to check the label first when purchasing the ingredients, to check that the brie you’re buying is British!
Preparation time 20 minutes
Cooking time 45 minutes
Calories per serving 580
Fat per serving 36.75g
Approximate cost per serving £1.10
Suitable for vegetarians
Suitable for freezing
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 (4oz) British Brie, cut into chunks
2 tsp sesame seeds
200g (7oz) plain flour
75g (3oz) white vegetable fat, chilled and cut into pieces
50g (2oz) mature Cheddar cheese, grated
1 egg, beaten
1. Preheat the oven to 200°C / fan 180°C / Gas Mark 6. Put the vegetables into a roasting pan, sprinkle with the 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 vegetable fat until the mixture looks like 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 at this stage). Brush the pastry with beaten egg.
4. Pile the vegetables onto the pastry, leaving a border of about 7.5cm (3in) around the edge. Sprinkle the Brie on top. Fold the pastry edge over the vegetables, overlapping and sealing it to make a free-form tart. Brush the pastry with beaten egg and sprinkle with sesame seeds.
5. Bake for about 25 minutes, until the pastry is crisp and golden. Serve warm or cold.
Cook’s tips: Make the pastry in a food processor to save time