Recipes
Recipes

Veggie galette

Leftover roast vegetables, herby stuffing, gooey melted cheese and tangy cranberry sauce fill this delicious French-inspired open pie

Leftover roast vegetables, herby stuffing, gooey melted cheese and tangy cranberry sauce fill this delicious French-inspired open pie

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(15 votes)
Cooking Time

Cook: 1 Hour

Cooking Time

Serves: 6

Cooking Time

Price: 75p per serving

Nutritional Information

Each 285g serving contains

Energy
2742kj
656kcal
33%
Fat
34.2g
High
49%
Saturates
10.5g
Med
53%
Sugars
10.8g
Med
12%
Salt
1.11g
Med
19%
of your reference intake.
Typical energy values per 100g:
962kJ/230kcal

Ingredients

1tbsp rapeseed oil

1 red onion (sliced)

500g leftover veg - we used a mixture of roast carrots, parsnips, potatoes and cooked Brussels sprouts (halved)

100g leftover Brie or Stilton (roughly chopped)

70g cooked chestnuts (roughly chopped)

1tbsp chopped sage

125g prepared sage and onion stuffing (crumbled)

Flour (for rolling out)

500g pack Asda Ready To Roll Shortcrust Pastry

5tbsp cranberry sauce

1 medium egg, beaten

Method

1
Heat the oil in a frying pan on a medium setting, then fry the onion for 8-9 mins until soft and starting to brown. Set aside to cool.
2
Put the cooled onion, vegetables, Brie or Stilton, chestnuts, sage and ¾ of the stuffing into a large bowl and toss together.
3
Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.
4
Flour a work surface, then roll out the pastry to 5mm thick. Cut out a 30cm circle, using a dinner plate as a guide. Carefully slide the pastry circle onto the prepared baking tray.
5
Spread 4tbsp of the cranberry sauce over the centre of the pastry, leaving a 4cm border clear around the edge. Top the sauce with the veg mixture, then dollop the remaining sauce over the top and sprinkle with the rest of the stuffing
6
Fold the pastry border over the edges of the filling, then brush with the beaten egg, to glaze.
7
Bake for 35-40 mins until the pastry is crisp. Serve hot or warm.