- Celeriac, Leek & Mushroom Pithiviers.jpg (90.13 KiB) Viewed 1241 times
Preparation Time: 20 minutes + 1 hour resting
Cooking time: 45 minutes
Serves: 4
If served as four portions, provides 858 cals, 55g fat (of which 28g saturates), 7g sugar and 1.2g salt per portion.
Ingredients
- 3 tbsp olive oil
- 375g (12oz) celeriac, cubed
- 2 medium leeks, cleaned and thinly sliced
- 2 cloves garlic, finely chopped
- 200g (6oz) chestnut mushrooms, roughly chopped
- 1 tbsp dried thyme
- 200ml (6fl oz) vegetable stock
- 35g (1oz) cream cheese
- 1 tbsp wholegrain mustard
- Salt and black pepper
- 2 x packets ready-rolled puff pastry
- Milk for glazing
- 1 tbsp poppy seeds
Method
1. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6.
2. In a medium pan heat the oil and cook the celeriac and leeks for 5 minutes. Add the garlic, mushrooms and thyme and cook for another 5 minutes. Bring to the boil.
3. Add in the stock aand bring to the boil again. Cover the pan and reduce to a simmer until the celeriac is tender, stiring occasionally. Turn up the heat to reduce most of the liquid. Remove from the heat and stir in the cream cheese, mustard and seasoning. Allow to cool for at least 1 hour.
4. Lightly flour a surface and roll out the pastry so 4 x 13 centimetre circles can be cut out of each piece. Place the pastry circles on a lined baking tray and mark out a 1 centimetre border around each.
5. Divide the veg in 4 and place on each piece of the pastry within the border. Brush the edges with milk.
6. Roll out the remaining pastry half so 4 x 15 centimetre circles can be cut and arrange the circles on top of the veg. Enclose the filling by pressing down the edge with a knife to create a scallop effect. Score the pastry with a curved pattern from the top to the bottom edge. Allow it to rest for 30 minutes.
7. Before baking, glaze with milk and sprinkle with poppy seeds. Bake for 35 minutes, cover with foil after 20 minutes if browning to quickly.
¡SHARE TOPIC!