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portion of pie in puff pastry showing courgette slices inside

Courgette Puff Pie

Delicious way to use courgettes in season
Prep Time 20 mins
Cook Time 40 mins
Course Main Course
Cuisine British
Servings 4
Calories 650 kcal


  • Baking tray


  • 1 tablespoon olive oil
  • 450 g courgettes thinly sliced
  • 2 eggs
  • 2 tablespoons creme fraiche
  • 75 g cheddar cheese grated
  • A few fresh basil leaves or 1 teaspoon of dried
  • 1 x 320g frozen puff pastry sheet
  • 8-10 cherry tomatoes halved optional


  • Preheat the oven 180 degrees C
  • Place the sliced courgettes on a baking sheet
  • Sprinkle with olive oil and turn to coat
  • Bake in the oven for 20 minutes, turning once
  • Meanwhile grease a another baking sheet
  • Place the pastry sheet on it ready for the filling
  • In a bowl beat one egg with the creme fraiche
  • Add the grated cheese and stir
  • Add the basil leaves
  • When the courgettes are ready, place on the middle of the pastry
  • Spoon the cheese and egg mixture over the top
  • Add the tomatoes, if using, on top
  • Fold the pastry to cover the filling and make a large pasty
  • Beat the other egg and use to brush the pastry
  • Bake in the oven for 40 minutes or until the pastry is cooked
  • Serve with vegetables of your choice
Keyword easy supper