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Puffed Gouda Pie

Serves 4


  • 2 sheets frozen puff pastry, thawed
  • 1 x 150g packet Australian gouda cheese slices
  • 250g zucchini, diced
  • 2 stalks celery, sliced
  • 1 large onion, chopped
  • 40g Australian butter
  • 1 x 125g can condensed cream of chicken soup
  • 1 tablespoon cornflour
  • salt and ground black pepper, to taste
Download Recipe (PDF)


  1. Line the base of a 20cm buttered pie dish with 1 sheet of pastry. Arrange one third of cheese over base, cover with half the vegetables and half the butter. Repeat with another third of the cheese then remaining vegetables and dobs of butter. Mix soup, cornflour and seasonings together and spoon over vegetables. Sprinkle remaining cheese on top. Brush edges of pastry with water. Press over another sheet of pastry and trim edges. Make an incision in the top to release steam and bake at 200C for 10 minutes. Reduce temperature to 180C and bake for a further 30 minutes.


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