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Flaky mushroom & thyme pie
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FOR THE PASTRY
225g plain flour
essential Waitrose Egg, beaten, to glaze
FOR THE FILLING
1 large celeriac, about 800g
700ml vegetable stock, boiling
3 tbsp double cream
1 tsp Dijon mustard
1 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, crushed
2 x 200g packs Waitrose 1 Mixed Exotic Mushrooms
2 tbsp each chopped fresh thyme and parsley
1. For the pastry, put the butter in the freezer for 30 minutes. Sift the flour into a bowl with a pinch of salt. Grate the butter into the flour and mix together. Add 85-100ml chilled water and mix to a soft dough, wrap in clingfilm and chill for 30 minutes.
2. Meanwhile, preheat the oven to 200°C, gas mark 6. Place a baking tray in the oven. Peel the celeriac and cut into thick matchsticks. Cook in the stock for 15-20 minutes until tender. Drain, toss with the cream, mustard and seasoning. Leave to cool.
3. Heat the oil and butter in a frying pan. Cook the onion and garlic until soft. Add the mushrooms. Cook over a high heat for 5 minutes until lightly browned. Stir in the herbs and season. Leave to cool.
4. Roll out 2/3 of the pastry to line a 20cm springform cake tin, to about 7cm deep. Spoon the mushrooms over and spread level. Arrange the celeriac over the top. Roll out the remaining pastry to cover the pie, pinching to seal the edges. Brush the pastry with beaten egg, cut a steam hole in the centre and place on the hot baking sheet in the oven. Bake for 40-45 minutes until the pastry is crisp and golden. Serve hot with salad.
Typical values per serving:
This recipe was first published in November 2017.
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