Enjoy a meat-free and stress-free camembert Christmas dinner with The Batch Lady's recipe

THIS week I have two brilliant vegetarian Christmas recipes. First up is my camembert pie, followed by the best-ever nut roast.

These dishes are packed full of flavour and even if you are not vegetarian, they are perfect for when veggie guests pop over.

Don’t panic when cooking for vegetarians!

It is easy to make a Christmas meal suitable for all without cooking two versions of everything.

Roast your potatoes in oil rather than goose fat, make your gravy veggie rather than using turkey juices and keep pancetta separate from the sprouts, allowing meat-eaters to add their own.

Veggie camembert Christmas puff pie

Serves 4-6

Prep time: 30 mins

Cook time: 35-40 mins


  • 500g bag frozen butternut squash chunks
  • 1 large red onion, diced
  • 1 tsp frozen chopped garlic
  • 300g chestnut mushrooms
  • 2 pre-rolled puff-pastry sheets
  • 150g Camembert, cut into slices with the rind on
  • 2 tbsp cranberry sauce
  • 1 egg

METHOD: Preheat oven to 180C/160C/gas 4.

On a baking tray, add butternut squash chunks, drizzle with olive oil and place in the oven for 20 minutes until golden.

In a large frying pan, add 1 tbsp oil over medium heat. Add red onion and garlic.

Cook for 5 minutes before adding in sliced chestnut mushrooms, and continue to cook for 8-10 minutes until mushrooms are soft and liquid has evaporated.

Pour mushroom mix into a bowl, season and leave to cool. Unroll the sheets of puff pastry and keep on parchment paper.

Place a 9in plate on pastry and cut around. With other sheet, take an 8in plate and cut around. Off-cuts can be used to make decorations.

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Once the butternut squash is cooked, add to mushroom mix and leave to cool.

Place smaller disc on its parchment paper on a baking tray. Spoon cooled mix into centre, leaving 1in gap round the outside.

Slice up Camembert and arrange over top of mushroom butternut squash mix. Spoon over cranberry sauce.

Beat egg then egg- wash gap around filling.

Place bigger disc on top and use a fork to seal discs together. With a knife, make a cross in the middle of pie to help steam escape while cooking.

Brush rest of egg wash over the top of pie. Decorations should then stick well.

If freezing, place on a baking tray and cover with cling film. Pop in freezer.

If cooking now, place in oven at 180C for 25 minutes until golden.

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Ready to freeze: Place pie on baking tray and cover, making sure it does not get freezer burn. Transfer to freezer.

Ready to cook: Remove pie from freezer and place into oven at 180C/160C/gas 4 for 35-40 minutes until golden.

  • Follow The Batch Lady on Instagram and Facebook @thebatchlady.
  • You can watch video of Suzanne preparing her recipes at thesun.co.uk/batchlady.

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