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.

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