veggie galette

Veggie galette

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

By , 26 November 2018

(6 votes)

Veggie galette
  • 1 Hour

  • Serves: 6

  • Price: 75p per serving

Nutritional Info
Each 285g serving contains
  • Energy

    2743KJ

    656KCAL

    33%
  • Fat

    34.2g

    high

    49%
  • Saturates

    10.5g

    high

    53%
  • Sugars

    10.8g

    low

    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 and 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
  • 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.

  • Put the cooled onion, vegetables, Brie or Stilton, chestnuts, sage and ¾ of the stuffing into a large bowl and toss together.

  • Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.

  • 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.

  • 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

  • Fold the pastry border over the edges of the filling, then brush with the beaten egg, to glaze.

  • Bake for 35-40 mins until the pastry is crisp. Serve hot or warm.