Courgette, mint and pea pie

Enjoy a taste of Italy with Ross Burden's stylish vegetable, ricotta and puff pastry pie, great for vegetarian entertaining
By Ross Burden
Courgette, mint and pea pie
  • Rating:
  • Serves: 10
  • Cook Time: 1 hour 30 minutes
  • Prep Time: 20 minutes
  • Effort: medium



  • 2 x 350g ready-to-roll puff pastry
  • 3 tbsp olive oil, plus extra if necessary
  • 1 large onion, finely chopped
  • 2 clove garlic, finely chopped
  • 6 large courgettes, halved lengthways and sliced into 0.5cm slices
  • 250 g ricotta cheese
  • 6 eggs, lightly beaten
  • black pepper
  • 30 g fresh mint leaves
  • 2 cups peas, efrosted or fresh and blanched
  • 150 g finely grated parmesan


1. Preheat the oven to 180°C/gas 4.

2. Line a greased, loose-based 20cm tin with the puff pastry and reserve a pastry circle to fit the top.

3. Heat the olive oil in a frying pan. Add in the onion and the garlic and fry gently until softened.

4. Add in the chopped courgette. Fry, stirring often, over a low heat to cook off any excess liquid, around 10 minutes, adding a little extra olive oil if needed. Set aside to cool.

5. Place the ricotta in a mixing bowl. Add in the beaten egg, reserving a teaspoon. Season with salt and freshly ground pepper.

6. Shred the mint and fold through the mixture.

7. Add the peas, the fried courgette mixture and the Parmesan, mixing well.

8. Spread the ricotta mixture evenly over the pastry-lined tin. Cover with the pastry circle, crimping the edges together to seal them. Cut a small slash in the centre of the pie and glaze with the reserved beaten egg.

9. Bake for 1 hour 30 minutes. To check that the pie is cooked through insert a skewer into the middle of the pie. Withdraw it after 20 seconds and if the skewer is hot the pie is cooked through. Serve hot or cold.

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