Celeriac, leek and mushroom pie

Name: Celeriac, leek and mushroom pie
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6
Ingredients: 10 g dried porcini mushrooms; 3 Duchy Organic Leeks, rinsed; 1 large celeriac (about 750g); 6 tbsp extra virgin olive oil; 1 tsp fine sea salt; 4 clove/s garlic, crushed; 250 g chestnut mushrooms, sliced; 1 tsp ground black pepper; 3 tbsp Dijon mustard; 100 g extra mature Cheddar, grated; 100 ml double cream; 20 g pack tarragon, leaves picked; 1 mixed size free range egg, beaten; 320 g ready-rolled puff pastry

A rich, deeply savoury pie filled with tender veggies in a creamy cheese, tarragon and mustard sauce, all tucked beneath a layer of flaky, golden puff pastry – this is everything an autumn dinner should be.

4.5 out of 5 stars(5) Rate this recipe

Vegetarian

Serves6
CourseMain meal
Prepare20 mins
Cook1 hr
Total time1 hr 20 mins
Pluscooling

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10g dried porcini mushrooms
3 Duchy Organic Leeks, rinsed
1 large celeriac (about 750g)
6 tbsp extra virgin olive oil
1 tsp fine sea salt
4 clove/s garlic, crushed
250g chestnut mushrooms, sliced
1 tsp ground black pepper
3 tbsp Dijon mustard
100g extra mature Cheddar, grated
100ml double cream
½ x 20g pack tarragon, leaves picked
1 mixed size free range egg, beaten
320g ready-rolled puff pastry

Put the dried porcini in a bowl, cover with 250ml just-boiled water, then soak for 30 minutes. Meanwhile, thinly slice the leeks, peel the celeriac and cut into 1.5cm cubes. Heat the oil in a large saucepan over a medium heat. Add the leeks, celeriac and salt, then cook for 10 minutes, stirring often, until the leeks have softened.
Scoop out the soaked porcini (keep the broth) and chop finely. Add the garlic, chestnut mushrooms and porcini to the celeriac mix. Stir, cook for 5 minutes, then add the porcini broth. Cover and simmer for 15 minutes or until the celeriac is soft. Add the pepper, then mix in the mustard and cheese until melted. Take off the heat for 2 minutes, then stir in the cream and tarragon. Season if needed; tip into a pie or gratin dish about 20x32cm. Cool slightly.
Preheat the oven to 200ºC, gas mark 6. Brush the dish rim with beaten egg and lay the pastry on top, pressing down around the edge. Trim to fit, then crimp with a fork or your fingers. Decorate with pastry trimmings if you like and cut 2-3 slits in the top for steam to escape. Brush with egg and bake for 30 minutes, until the pastry is puffed and golden and the centre is piping hot.