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
- 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.
- 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.
- 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.
- Make the Almond Crumb: In a food processor, blitz the bread, almonds, thyme, and olive oil into coarse crumbs. Set aside.
- 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.
- 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.
- 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.

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 Festive Porchetta & All the Trimmings
- Jamie Oliver Slow-Cooker Beef Curry
- Jamie Oliver Slow-Cooker Beef
- Jamie Oliver Chicken, Sausage & Mushroom Stew
Jamie Oliver Chestnut Brussels Sprouts Pie
Course: Dinner4
servings1
hour1
hour502
kcalA 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!