Ingredients
- 1 large knob of unsalted butter
- 1 small celeriac, cut into small cubes
- 2 leeks, washed, trimmed and thinly sliced
- 4 garlic cloves, crushed
- 2 packs of Merchant Gourmet Whole Chestnuts, roughly xhopped
- 2 tsp fresh thyme
- 2 tbsp plain flour
- 300ml vegetable stock
- 100g soft cheese
- 1 tbsp mustard
- 100g mature cheddar, grated
- A pack of filo pastry
- Salt and pepper
- Olive oil
Instructions
- Preheat the oven to 180 degrees.
- Heat the butter in a large pan. Once melted and foaming, add the celeriac and leeks and cook for 5 minutes. Add the fresh thyme leaves and garlic and cook for a further 5 minutes on a low heat.
- Add the chestnuts, then stir in the flour and cook for 1 minute. Add the stock and simmer for 15-20 minutes, or until the celeriac is soft.
- Stir in the soft cheese, mustard and grated cheddar then remove from the heat. Season to taste.
- Transfer the pie filling into an oven proof dish. Roughly crumble the filo pastry in your hands and place it over the filling, repeating until you have a complete, light layer. Be careful not to make the filo pastry layer too thick, otherwise it wont crisp up underneath (you should have a few sheets of pastry left in a 270g pack).
- Drizzle olive oil over the pie and bake for 15 minutes, or until the filo pastry is crisp and golden. Serve with green vegetables of choice.
