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Veggie Camembert Puff Pie

by - https://thebatchlady.com/r/4643/

Another great veggie alternative to the Christmas Turkey.  It takes a little bit longer to make, but it is so worth it for a special Christmas meal. Make it all in advance, pop in the freezer and you can cook it from frozen on the big day.

Prep Time
Cook Time
Total Time

Nutrition (per serving)

Sat. Fat


  • frozen butternut squash chunks
    500 g (1 packet)
  • olive oil
    1 tablespoon
  • red onion
  • frozen chopped garlic
    1 tsp
  • chestnut mushrooms
    300 g
  • pre rolled puff pastry
    2 packets
  • camembert
    150 g
  • cranberry sauce
    2 tablespoon
  • egg


  1. Turn the oven onto 180oc.

  2. On a baking tray, add the butternut squash chunks, drizzle with the olive oil and place in the oven for around 20- 25 minutes until the chunks are soft and golden.

  3. Meanwhile, in a large frying pan add a tablespoon of oil and place on a medium heat. Add the diced red onion and frozen garlic. Cook for around 5 minutes before adding in the sliced chestnut mushrooms and continue to cook until mushrooms are soft, and all the liquid has evaporated. This should take around 8-10 minutes

  4. Pour the mushroom mix into a mixing bowl, season and leave to cool.

  5. Now time to make the round base and top of the pie. Unroll the 2 sheets of puff pastry and keep on the parchment paper. Take a 9 inch plate or any round object and place it on one sheet of pastry and cut round it. With the other sheet of pastry, take an 8 inch plate or object and cut round it. Now you will have 2 round pastry discs, one slightly larger than the other. The smaller one will be the base of the pie and the larger one will top the pie. You will have quite a lot of pastry cut offs, these can be used to make decorations for your pie or for anything else you use puff pastry for.

  6. Once the butternut squash is cooked, add to the mushroom mix and leave to cool.

  7. Place the smaller disc on its parchment paper on a baking tray. Spoon the cooled mix into the centre leaving around a 1-inch gap round the outside. Slice up the camembert and arrange over the top of the mushroom butternut squash mix and then spoon over the cranberry sauce randomly.

  8. Beat the egg with a fork in a small bowl and then using a pastry brush or your finger, egg wash the inch gap left around the filling.

  9. Gently place the bigger pastry disc on top and use your fingers to seal the pastry discs together, you may want to use a fork to go around the edge of the pastry to ensure that it is well sealed. With a knife make a little cross in the middle of the pie, this will help the steam escape while its cooking.

  10. Now it’s time to make decoration with the leftover pastry. Get creative and have a go at some Christmas decorations

  11. Before you place your decorations on top of the pie, use the rest of the egg wash and using a pastry brush, brush the whole of the top of the pie.

  12. Now lay over your decorations. They should stick well to the top of pie due to the egg wash. Now give each of the decorations a little egg wash also.

  13. Ready to freeze

    Now that your pie is ready and raring to go when you need it, you want to place it on a baking tray and cover well with cling film making sure that it does not get freezer burn. Once covered, place in the freezer. After 5 hours when it is fully frozen, you can transfer to a large freezer bag to free up space in the freezer.

  14. Ready to cook

    Remove the pie from the freezer and place straight into the oven at 180oc for around 45 minutes until golden and piping hot. Keep an eye on it as different ovens vary in cooking times.


    Serve with all the Christmas trimmings!


  1. Hi Ive just realise I’ve bought Brie not Camenbert!
    Do you think this would work just swell, I realise maybe not as strong flavour though.

  2. This was our veggie main on Christmas Day. If I’d made two, they both would have been eaten…delicious and so easy to make.

    1. Hello! I would reduce the cooking time by 10-15 minutes. Hope that helps!

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