This delicious chestnut Brussels sprouts pie by Jamie Oliver is a hearty and comforting dish, perfect for autumn and winter. It’s packed with flavor with a rich, nutty pastry and a creamy, cheesy filling. You can easily swap cheeses or add extra herbs for variety. Great for a cozy dinner or a special vegetarian main!
Ingredients Needed
Pastry:
- 250g (9oz) unsalted butter (cold), plus extra for greasing
- 300g (2 ½ cups) plain flour (all-purpose flour), plus extra for dusting
- 200g (7oz) vac-packed chestnuts
- 1 large free-range egg
Filling:
- 25g (2 tbsp) unsalted butter
- 1 tbsp olive oil
- ½ a bunch of fresh thyme 10g (⅓ oz)
- 2 onions, peeled and chopped
- 500g (1.1lbs) Brussels sprouts, trimmed and finely sliced
- 150g (5oz) Cheddar cheese, grated
- 250g (9oz) ricotta cheese
- 20g (¾oz) blue cheese, crumbled
- 3 large free-range eggs
- 150ml (⅔ cup) single cream (light cream)
Almond Crumb:
- 35g (1 thin slice) wholemeal bread (whole wheat bread)
- 50g (⅓ cup) blanched almonds
- 2 sprigs fresh thyme
- 1 tbsp olive oil
How To Make Chestnut Brussels Sprouts Pie
- Preheat the oven: Preheat the oven to 170ºC/325ºF/gas 3. Lightly grease a deep, 26cm (10-inch) loose-bottomed tart tin.
- Make the pastry: Blitz the cold butter, flour, chestnuts, and a pinch of sea salt in a food processor. Pulse in the egg until the dough starts to come together. Tip onto a work surface and bring it together with your hands without overworking. Wrap in clingfilm (plastic wrap) and chill for 30 minutes.
- Roll out the pastry: Cut off one-third of the pastry and store it in the fridge or freezer for another use. Roll out the remaining pastry on a flour-dusted surface to just under ½cm (¼ inch) thick. Drape over the rolling pin and unroll into the tart tin, gently pressing it into the sides. Trim off any excess, prick the base with a fork, cover, and chill in the fridge for 30 minutes.
- Prepare the filling: Melt the butter with 1 tbsp olive oil in a large pan over medium-high heat. Strip in the thyme leaves. Add the onions and Brussels sprouts, season with salt and pepper, and cook for 20 minutes, stirring occasionally, until soft but not browned. Remove from the heat and let cool.
- Make the almond crumb: Tear the bread into a food processor. Add the almonds, thyme leaves, and 1 tbsp olive oil. Pulse into breadcrumbs and set aside.
- Blind bake the pastry: Line the chilled pastry case with baking paper and fill it with rice or baking beans, pressing them to the edges. Bake for 15 minutes, then remove the paper and rice and bake for another 5 minutes, until lightly golden. Let cool.
- Mix the filling: In a large bowl, combine the grated Cheddar, ricotta, and crumbled blue cheese. Season with black pepper. Crack in the eggs and mix well. Stir in the cooled Brussels sprouts mixture, then fold in the cream.
- Assemble the pie: Pour the filling into the cooled pastry case and spread evenly. Sprinkle over the almond crumb.
- Bake the pie: Place in the oven and bake for 50 minutes or until golden and set. Let cool slightly before serving.
Recipe Tips
- Keep the butter cold for the pastry: This helps create a flaky and crisp crust. If the butter softens, chill the dough for 10 minutes before rolling.
- Don’t skip chilling the pastry: Letting it rest in the fridge prevents shrinking in the oven and makes it easier to handle.
- Cook the Brussels sprouts until soft: They should be tender and sweet, not crunchy, to blend well with the creamy filling.
- Use baking beans or rice for blind baking: This keeps the pastry base from puffing up and ensures an even, crisp texture.
- Let the pie cool before slicing: This helps the filling set properly, so you get neat slices instead of a runny mess.
How To Store And Reheat Leftovers?
- Refrigerate: Let the pie cool to room temperature. Cover it tightly with clingfilm (plastic wrap) or store it in an airtight container. It can be kept in the fridge for up to 3 days.
- Freeze: Wrap the pie well in clingfilm (plastic wrap) and foil, or store slices in an airtight container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Preheat the oven to 170ºC/325ºF. Place the pie on a baking tray and cover loosely with foil. Heat for 15–20 minutes until warmed through.
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
Description
This delicious chestnut Brussels sprouts pie by Jamie Oliver is a hearty and comforting dish, perfect for autumn and winter. It’s packed with flavor with a rich, nutty pastry and a creamy, cheesy filling. You can easily swap cheeses or add extra herbs for variety. Great for a cozy dinner or a special vegetarian main!
Ingredients
Pastry:
Filling:
Almond Crumb:
Instructions
- Preheat the oven: Preheat the oven to 170ºC/325ºF/gas 3. Lightly grease a deep, 26cm (10-inch) loose-bottomed tart tin.
- Make the pastry: Blitz the cold butter, flour, chestnuts, and a pinch of sea salt in a food processor. Pulse in the egg until the dough starts to come together. Tip onto a work surface and bring it together with your hands without overworking. Wrap in clingfilm (plastic wrap) and chill for 30 minutes.
- Roll out the pastry: Cut off one-third of the pastry and store it in the fridge or freezer for another use. Roll out the remaining pastry on a flour-dusted surface to just under ½cm (¼ inch) thick. Drape over the rolling pin and unroll into the tart tin, gently pressing it into the sides. Trim off any excess, prick the base with a fork, cover, and chill in the fridge for 30 minutes.
- Prepare the filling: Melt the butter with 1 tbsp olive oil in a large pan over medium-high heat. Strip in the thyme leaves. Add the onions and Brussels sprouts, season with salt and pepper, and cook for 20 minutes, stirring occasionally, until soft but not browned. Remove from the heat and let cool.
- Make the almond crumb: Tear the bread into a food processor. Add the almonds, thyme leaves, and 1 tbsp olive oil. Pulse into breadcrumbs and set aside.
- Blind bake the pastry: Line the chilled pastry case with baking paper and fill it with rice or baking beans, pressing them to the edges. Bake for 15 minutes, then remove the paper and rice and bake for another 5 minutes, until lightly golden. Let cool.
- Mix the filling: In a large bowl, combine the grated Cheddar, ricotta, and crumbled blue cheese. Season with black pepper. Crack in the eggs and mix well. Stir in the cooled Brussels sprouts mixture, then fold in the cream.
- Assemble the pie: Pour the filling into the cooled pastry case and spread evenly. Sprinkle over the almond crumb.
- Bake the pie: Place in the oven and bake for 50 minutes or until golden and set. Let cool slightly before serving.
Notes
- Keep the butter cold for the pastry: This helps create a flaky and crisp crust. If the butter softens, chill the dough for 10 minutes before rolling.
- Don’t skip chilling the pastry: Letting it rest in the fridge prevents shrinking in the oven and makes it easier to handle.
- Cook the Brussels sprouts until soft: They should be tender and sweet, not crunchy, to blend well with the creamy filling.
- Use baking beans or rice for blind baking: This keeps the pastry base from puffing up and ensures an even, crisp texture.
- Let the pie cool before slicing: This helps the filling set properly, so you get neat slices instead of a runny mess.
Jamie Oliver Chestnut Brussels Sprouts Pie