Filo Cheese & Chutney Pie Recipe


Serves 4-6

  • 500g filo pastry sheets

  • 400g camembert cheese

  • 100g cooked chestnuts

  • 4 figs, sliced open with a cross

  • 4 tbsp The Cherry Tree Real Ale Chutney

  • 2 sprigs of rosemary

  • 50g butter, melted

  • Pinch of sea salt


  • Preheat your oven to 180˚C. Lay your filo sheets into a greased pie dish or skillet and brush each alternating layer with butter. Overlap the filo pastry around the edges so that it forms a petal edged pie case.

  • Fill the pie case with segments of cheese, cooked chestnuts, sliced figs and a few generous dollops of chutney. Then add sprigs of rosemary and bake in the oven for 15-20 minutes until the pastry is golden and the cheese is bubbling and melted.

  • Season with a pinch of sea salt flakes and serve warm with a crunchy bitter salad. This cheesy filo pie is also fantastic with crusty bread to dunk into the cheese and chutney.