Jamie Oliver Chestnut Brussels Sprouts Pie

Jamie Oliver Chestnut Brussels Sprouts Pie

This Jamie Oliver Chestnut Brussels Sprouts Pie is a cozy, comforting masterpiece that turns winter vegetables into something truly special. With a nutty, buttery crust, a rich, cheesy filling, and a crunchy almond crumb topping, it’s packed with flavor and perfect for festive meals or weekend cooking. I made it on a chilly afternoon, and the smell alone had everyone lining up for a slice. (inspired by Jamie Oliver)

Ingredients Needed

For the Pastry:

  • 250g (9oz) cold unsalted butter, plus extra for greasing
  • 300g (2½ cups) plain flour
  • 200g (7oz) vac-packed chestnuts
  • 1 large free-range egg

For the Filling:

  • 25g (2 tbsp) unsalted butter
  • 1 tbsp olive oil
  • ½ bunch fresh thyme (10g)
  • 2 onions, chopped
  • 500g (1.1lbs) Brussels sprouts, finely sliced
  • 150g (5oz) Cheddar, grated
  • 250g (9oz) ricotta cheese
  • 20g (¾oz) blue cheese, crumbled
  • 3 large free-range eggs
  • 150ml (⅔ cup) single cream

For the Almond Crumb:

  • 35g (1 slice) wholemeal bread
  • 50g (⅓ cup) blanched almonds
  • 2 sprigs fresh thyme
  • 1 tbsp olive oil

How To Make Jamie Oliver Chestnut Brussels Sprouts Pie

  1. Make the Pastry: In a food processor, pulse the butter, flour, chestnuts, and a pinch of salt until crumbly. Add the egg and pulse until it starts to form a dough. Shape it by hand, wrap, and chill for 30 minutes.
  2. Roll and Line: Use two-thirds of the pastry. Roll it out to just under ½cm thick and gently line a greased 26cm tart tin. Trim, prick the base, and chill for another 30 minutes.
  3. Prep the Filling: Melt butter and olive oil in a pan. Strip in the thyme leaves, then sauté the onions and sprouts with salt and pepper for 20 minutes until soft and sweet. Let cool.
  4. Make the Almond Crumb: In a food processor, blitz the bread, almonds, thyme, and olive oil into coarse crumbs. Set aside.
  5. Blind Bake the Crust: Line the pastry with baking paper and fill with baking beans or rice. Bake at 170ºC (325ºF) for 15 minutes. Remove paper and bake another 5 minutes until lightly golden. Cool slightly.
  6. Mix the Filling: In a bowl, combine Cheddar, ricotta, blue cheese, and pepper. Add eggs and cream, then stir in the cooled sprouts and onions.
  7. Assemble and Bake: Pour the filling into the tart shell. Sprinkle over the almond crumb. Bake for 50 minutes or until golden and set. Let cool slightly before slicing.
Jamie Oliver Chestnut Brussels Sprouts Pie
Jamie Oliver Chestnut Brussels Sprouts Pie

Why I Love This Recipe

This pie feels like a big warm hug. The chestnut pastry is genius—it adds a slightly sweet, earthy depth. The cheesy filling is indulgent, but not heavy, and that almond crumb gives every bite the perfect crunch. I served this at a vegetarian holiday lunch and everyone, meat-eaters included, loved it.

Recipe Tips

  • Chill the pastry: Cold dough rolls easier and bakes up crispier. Don’t skip those fridge rests!
  • Use a food processor: Makes short work of both the pastry and the crumb topping.
  • Let it cool before slicing: This helps the filling set, so your slices are neat and delicious.
  • Mix cheeses to suit: No blue cheese? Try goat’s cheese or extra Cheddar instead.
  • Make ahead: This pie keeps beautifully—ideal for meal prep or dinner parties.

How To Store & Reheat Leftovers

  • Refrigerate: Let it cool completely, then cover or store in an airtight container for up to 3 days.
  • Freeze: Wrap whole or sliced pie tightly in clingfilm and foil. Freeze for up to 2 months. Defrost overnight in the fridge.
  • Reheat: Warm in the oven at 170ºC (325ºF) for 15–20 minutes. Cover with foil if needed to prevent over-browning.

FREQUENTLY ASKED QUESTIONS

  • Can I make the pastry without chestnuts?
    Absolutely. Use just butter and flour for a classic shortcrust, but the chestnuts really add a festive touch.
  • Can I use frozen Brussels sprouts?
    You can, but fresh ones have better texture. If using frozen, thaw and squeeze out any excess moisture first.
  • What’s the best blue cheese to use?
    Stilton or Gorgonzola both work well—use your favorite or skip it for a milder pie.
  • Can I make it gluten-free?
    Try using a gluten-free flour blend for the crust and a GF bread for the crumb topping.

Nutrition Facts

Serving Size: : 1 slice (1/12 of pie)

  • Calories: 503
  • Total Fat: 36.2g
  • Saturated Fat: 19.2g
  • Total Carbohydrate: 32.6g
  • Dietary Fiber: 3.6g
  • Sugars: 5.6g
  • Protein: 14.2g ​​

Try More Jamie Oliver Recipes:

Jamie Oliver Chestnut Brussels Sprouts Pie

Course: Dinner
Servings

4

servings
Prep time

1

hour 
Cooking time

1

hour 
Calories

502

kcal

A nutty crust and creamy Brussels sprouts filling make this hearty vegetarian pie a perfect seasonal centerpiece—rich, cheesy, and beautifully textured with an almond crumb topping.

Ingredients

  • For the Pastry:
  • 250g (9oz) cold unsalted butter, plus extra for greasing

  • 300g (2½ cups) plain flour

  • 200g (7oz) vac-packed chestnuts

  • 1 large free-range egg

  • For the Filling:
  • 25g (2 tbsp) unsalted butter

  • 1 tbsp olive oil

  • ½ bunch fresh thyme (10g)

  • 2 onions, chopped

  • 500g (1.1lbs) Brussels sprouts, finely sliced

  • 150g (5oz) Cheddar, grated

  • 250g (9oz) ricotta cheese

  • 20g (¾oz) blue cheese, crumbled

  • 3 large free-range eggs

  • 150ml (⅔ cup) single cream

  • For the Almond Crumb:
  • 35g (1 slice) wholemeal bread

  • 50g (⅓ cup) blanched almonds

  • 2 sprigs fresh thyme

  • 1 tbsp olive oil

Directions

  • Make and chill the chestnut pastry.
  • Roll, line, and blind bake the tart case.
  • Cook Brussels sprouts and onion filling.
  • Blend almond crumb topping.
  • Mix cheeses, eggs, and cream into cooled sprouts.
  • Fill the pie crust, top with crumbs, and bake for 50 minutes.
  • Cool slightly, slice, and enjoy!

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