Celeriac and blue cheese pithivier

Thanks to Lydia we have a new recipe!

I’m on holidays so my 5Acre vegetable cooking has been nada. Not back until January, but please, if you find you have used your 5Acre veg for even the simplest of meals….it’s an idea and I’d love to hear about.

Lydia:

‘Celeriac and blue cheese pithivier:

So this is basically a fancy pie, adapted from a recipe in the guardian by Marmaduke Scarlet. Perfect if you’ve got a spare celeriac lying around, which judging by the bountiful crop from 5Acre at the moment, there should be. Especially lovely with a green salad on the side.

Serves 3-4

A knob of butter

1 leek, chopped

1  5Acre garlic clove, finely chopped

a pinch of salt

1  5Acre celeriac (about 300g), peeled, finely sliced

Flour, to dust

250g puff pastry

Fresh thyme

100g blue cheese, crumbled

1 egg, beaten

1. Melt the butter in a frying pan and add the leek, garlic and a pinch of salt. Gently cook for 3-4 minutes then set aside to cool.

2. Blanch the celeriac slices in lightly salted, boiling water for 2-3 minutes. Drain and set aside.

3. Roll out the pastry on a lightly floured surface to about 5-6mm thick. Cut out 2 circles, one bigger than the other.

4. Place the smaller pastry circle on a lined baking tray. Prick several times with a fork. Lay some celeriac slices over the smaller circle, leaving a margin of at least 2cm around the edge.

5. Add a little of the leek mixture. Sprinkle over some thyme and crumbled blue cheese and season with black pepper. Repeat in layers until you’ve used all the filling. Brush the pastry margin with a little beaten egg. Lay the larger circle on top and press down the edge to seal.

6. Cut a tiny circle in the top, to allow steam to escape. Brush with egg and chill for 20 minutes.

7. Bake for 30-35 minutes at 180C/gas mark 4 until golden.’

Picture from the Guardian by Marmaduke Scarlet.

Picture from the Guardian by Marmaduke Scarlet.

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