Simple Boursin Pie - Myriad Recipes (2024)

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.

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!

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.

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.

Vegetable stock: For this recipe and for most of my recipes, I use a vegetable stock cube that I then mix with around 500ml of boiling water. You could also use a chicken stock cube or beef stock cube if you fancied.

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, stock, single cream, and chilli flakes around the Boursin. Season with a big pinch of salty sea salt and a grind of black pepper. Add on your lid and then 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.

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Step 3: Add in your butter beans and your smoked paprika. Taste the filling sauce and season to suit your preferences.

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.

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