This is my simple Boursin Pie and it's so easy and delicious. It's one of my favourite Boursin recipes because it's made in one pan, so it's the perfect dish if you're tired of washing up. I love serving this dish for friends and family who appreciate a crispy pie with a creamy butterbean, tomato, mushroom, and Boursin filling.
I grew up eating Boursin cheese and so I couldn't think of anything better than a Boursin Pie. A crispy filo pastry topping with a creamy mushroom, tomato, butterbean and Boursin filling. It's a really lovely and simple dish to make for a family occasion.
If you love one pan dishes and boursin recipes, then you might want to try out my Boursin Lemon Pasta or my Asparagus Orzotto.
If you're looking for more pie recipes, then you've got to save my chicken pot pie using puff pastry for a cold winter's day!
Love beans? Check out my butter bean soup that is inspired by French onion soup!
Jump to:
Why You'll Love This Recipe
- One Pan - There's nothing better than a one pan meal. There's little fuss, hardly any washing up, and you can use the same pan that you cooked everything in as your serving dish too. Another recipe I love that is all cooked in one baking dish is my Roasted Tomato Feta Pasta, full of flavour and really simple to make.
- Versatile - Another reason why I think you'll love this dish is because the filling is really versatile. I've used a mixture of mushrooms, tomatoes, and butterbeans to bulk out the creaminess from the Boursin, but you could use anything you like from chicken to tofu.
- Simple - This wonderful dish only requires two steps. Step 1, to place a load of ingredients into the dish and place in the oven with the lid. Step 2, remove from the oven, add in the smoked paprika and butterbeans, then top with the filo pastry, place back in the oven, and then voila, you've got yourself dinner! Another one pan simple pie recipe I adore is my prawn chorizo and chickpea pie that is so perfect in summer too!
I absolutely love pie recipes, they're so nostalgic and a great meal to whip up on a cold winter's day. So, if you're looking for more easy pie recipes, you should definitely check out my French Onion Cottage Pie, Marry Me Chicken Pie, or for a bit of sweetness, my Miso Pecan Pie.
Or if you're just looking for simple comfort, Nixon's Chicken casserole is an easy great option.
Ingredients You'll Need
Boursin: Boursin is a brand of creamy, spreadable cheese that originated in France. It is known for its rich and flavourful profile, typically combining cream cheese with various herbs, garlic, and other seasonings. Boursin cheese has a smooth and velvety texture, making it easy to spread on crackers, bread, or as a versatile ingredient in various recipes. It's distinct flavour comes from the blend of herbs and spices, often including garlic, chives, and parsley. Boursin is perfect for recipes like this Boursin Pie, because it infuses into the pie filling ingredients, resulting in a super flavourful bite.
Onion: I've used a white onion for this recipe, but feel free to use red onion or shallots.
Garlic: Raw cloves of fresh garlic are best for this recipe, but if you only have garlic powder, feel free to add in a teaspoon of it instead of the garlic.
Mushrooms: You can use an array of chopped mushrooms for this recipe from button to chestnut, to portobello. I've used shiitake mushrooms for a deeper umami flavour.
Baby tomatoes: The sweetness of the tomatoes brings an extra tang to this Boursin pie filling. I've used baby tomatoes but feel free to use any small tomato like plum tomatoes or cherry tomatoes.
Single cream: This adds a lovely creaminess to the filling. It's also a great vessel for carrying all the flavour from the ingredients.
Chilli flakes: This doesn't really make the dish spicy, it just adds a bit of a kick. I've used regular chilli flakes, but feel free to omit these if you'd like to keep the dish mild.
Paprika: Once again, this is more of a subtle addition to add an edge to the flavour. If you don't like spice, I'd still recommend adding in the paprika because it isn't enough to make the dish spicy, it just adds a warm smokiness to it that I think elevates the dish to a whole new level. But it's up to you if you really really don't like any kind of heat, then you can leave it out.
Butterbeans: Or lima beans as they're also called are a great way to bulk out the filling. Not only do they taste great, but they're a fabulous source of fibre, protein, and nutrients. I love using butter beans in my recipes, so if you do too, then why not check out my Turkey Mac and Cheese bake...I've hidden them in a sauce to make it super rich in fibre and protein, go check it out! If you're not a huge fan of butterbeans, but want to try out a different bean, why not have a look at my blog sharing the 15 best substitutes for borlotti beans? It has an array of bean options perfect for this recipe!
Filo pastry sheets: I adore adding filo pastry on top of my pies. Once baked, they crackle and crisp which makes the whole experience of eating this Boursin pie really special and warming. You can also use puff pastry if you can't find any filo pastry.
How To Make This Boursin Pie Step-by-Step
Step 1: Preheat your oven to 200C/390F. Drizzle your oven-proof pan with oil and then add in your Boursin into the centre of the pan. Scatter your onions, garlic, mushrooms, tomatoes, single cream, and chilli flakes around the Boursin. Season with a big pinch of salty sea salt and a grind of black pepper. Place into you preheated oven at 200C/390F, for 20 minutes.
Step 2: Remove your dish from the oven after 20 minutes and then give everything a good mix so all the ingredients are combined.
Step 3: Add in your butter beans and your smoked paprika. Taste the filling sauce and season to suit your preferences. If it's looking quite thick, add in a splash of vegetable stock.
Step 4: Get your filo pastry sheets and fold each individual sheet lengthways multiple times to form creases in your pastry topping. Repeat this step and layer down your filo one by one. Melt your butter in a small bowl and then drizzle it over your filo pastry. Place your dish back into the oven (leave the lid off) for 20 minutes or until golden, then enjoy!
What To Do With Leftovers
- Storage: Store leftover Boursin Pie in an airtight container in the fridge. Make sure the container is tightly sealed to retain freshness. Consume within 4 days to enjoy the best flavours.
- Reheating: To reheat, preheat your oven to 350°F (175°C). Place the leftover pie in an oven-safe dish, cover with foil to prevent drying, and bake for about 20-25 minutes or until heated through. Alternatively, you can reheat individual slices in the microwave for quick servings - although this might make the filo pastry go a bit soggy.
- Freezing: If you want to freeze the pie for later enjoyment, place it in a freezable container. Label with the date and store it in the freezer for up to 2-3 months. To reheat from frozen, bake in a preheated oven at 350°F (175°C) for 45-50 minutes, covered. Uncover and bake for an additional 10-15 minutes until hot and bubbly.
FAQs
Absolutely! While Boursin adds a unique flavour, you can substitute it with other soft, flavourful cheeses like goat cheese, cream cheese, or a garlic and herb cheese spread.
Yes, you can prepare the pie ahead of time and refrigerate it before baking. This allows the flavours to meld. It's perfect for if you're having friends or family for dinner and you want to socialise with them instead of slaving away in the kitchen. When you're ready to eat, just place it in the oven and enjoy!
Boursin Pie goes well with a variety of sides. Consider serving it with a fresh green salad, roasted vegetables, or garlic bread!
I love using Boursin in my recipes, and one of my current favourites is my Boursin Lemon Pasta. You can make creamy Boursin sauces to drizzle over some cooked meat, Boursin burgers, Boursin pasta, Boursin pies, the list is endless. Basically, any recipes where you use cream cheese or single cream, you can replace with Boursin.
You Might Also Like The Look of These Recipes...
Simple Boursin Pie
Equipment
- 1 oven-proof pan with lid
Ingredients
- 150g Boursin
- 1 white onion, finely sliced
- 3 garlic cloves, minced
- 200g mushrooms
- 150g baby tomatoes
- 300ml single cream
- ½ tablespoon chilli flakes
- ½ tablespoon paprika
- 200g butter beans
- 250g filo pastry sheets
- 1 tablespoon melted butter
Instructions
- Preheat your oven to 200C/390F. Drizzle your oven-proof pan with oil and then add your Boursin into the centre of the pan. Scatter your onions, garlic, mushrooms, tomatoes, single cream, and chilli flakes around the Boursin. Season with a big pinch of salty sea salt and a grind of black pepper. Place into your preheated oven at 200C/390F, for 20 minutes.
- Remove your dish from the oven after 20 minutes and then give everything a good mix so all the ingredients are combined.
- Add in your butter beans and your smoked paprika. Add in a splash of stock if the filling is looking a bit thick. Taste the filling sauce and season to suit your preferences.
- Get your filo pastry sheets and fold each individual sheet lengthways multiple times to form creases in your pastry topping. Repeat this step and layer down your filo one by one. Melt your butter in a small bowl and then drizzle it over your filo pastry. Place your dish back into the oven (leave the lid off) for 25 minutes or until golden, then enjoy!
CC
I followed the liquid measurements and it ended up way too watery and inedible!
Emily Roz
Sorry this didn't work out for you! When you first put it in the oven, it should reduce to the perfect level whereby it leaves the pie filling juicy enough to then add the topping on. Hopefully the next time you try it, it will evaporate enough to enjoy! xx
Roger Nelson
Stock is mentioned in the full recipe description but not in the ingredients list at the base of the page (or on printout).
Any help appreciated.
No score As haven’t tried the recipe until I know the answer- don’t want it too runny.
Emily Roz
I've edited the recipe and removed the stock. You can add it in once you've baked the dish for 20 minutes if you feel it needs it. Hope that helps!
Anna B
So simple to make and very warming. Not at all a faff for a lazy cook like me
Emily Roz
Thanks so much for your comment, Anna, that's great to hear! So glad you enjoyed it! Em xx
Hamish Aramak
When I first read the recipe it sounded great and very simple to make, so I tried making the pie today. Unfortunately after the first 20 minutes in the oven, the pie filling was watery and uncooked. I was so pleased I hadn`t added tomatoes, as this would have made the filling even more watery. The filling itself tasted lovely though. I therefore decided to thicken the filling by adding a very small amount of slurry - of cornstarch and water. After 15 mins, that it was plain sailing - the filling thickened up nicely; and once I added the pastry and baked it for the additional 20 mins, the pie was lovely.
Emily Roz
Thank you for your comment Hamish. I'm sorry to hear the pie filling was too runny for you. I've tested the recipe again and reduced the liquid ratios slightly to make it less runny. Great idea to thicken it up with a bit of cornstarch and water! I'm glad you enjoyed it regardless, and thank you once again for making the recipe. Em 🙂
Polly H
Found this recipe because I love Boursin and decided to make it. So delicious and perfect saucy pie. It’s a really simple dish that I’ll be making again soon for friends who are coming next week! Thank you for the recipe! Loved it.
Emily Roz
Thank you for your comment Polly. I'm so glad you enjoyed it and that you're going to make it again for your friends! All the best, Em x
Olivia
Delish recipe but as others have said is very watery, particularly compared to that shown on Instagram! Would suggest using double cream at a lesser quantity instead. To reduce the liquid I ended up baking the dish for 20 min covered, approx 30 min uncovered and on fan, then 20 min with the pastry on top uncovered.
Emily Roz
Hey Olivia, thank you so much for your comment! I've re-made the recipe and adjusted the method, so fingers crossed it's a more fluid recipe for you and others from now on! So glad you enjoyed it though! 🙂 Em xx