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Pithivier pie
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Total Time:
4 hours 30 minutes
Ingredients:
  • 1 whole celeriac (1kg)
  • olive oil
  • 2 large leeks
  • 1 knob of unsalted butter
  • 2 cloves of garlic
  • 400 g mixed mushrooms
  • 75 g plain flour
  • 2 teaspoons English mustard
  • 800 ml semi-skimmed milk
  • 1 bunch of fresh flat-leaf parsley (30g)
  • 120 g blue cheese
  • 2 x 320 g sheets of all-butter puff pastry (cold)
  • 1 large free-range egg
Instructions:
  • 1. Preheat the oven to 200ºC/400ºF/gas 6. Rub celeriac with 1 tablespoon of oil, wrap in foil, and roast for 1 hour 30 minutes. Slice, season, and set aside. 2. Saute leeks, garlic, and mushrooms in butter until soft. Stir in flour, mustard, and milk. Simmer until thickened. Add parsley, cheese, and season. 3. Line a bowl with clingfilm. Layer celeriac slices in the bowl. Top with sauce and remaining celeriac. Chill overnight. 4. Preheat oven to 180ºC/350ºF/gas 4. Roll out pastry sheets. Place filling in the middle of one sheet. Brush edges with egg, top with second sheet, seal, and eggwash. 5. Bake for 2 hours until golden. Brush with eggwash. Serve with warmed-up sauce and steamed greens. Enjoy!

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