Celeriac and Lancashire cheese pithivier

Celeriac and Lancashire cheese pithivier

By
From
Mark Hix On Baking
Serves
6-8
Photographer
Jason Lowe

If this sounds like some kind of vegetarian main course at a dinner party, well, it pretty much is, and I’m sure most vegetarians would be really happy to be served a slice of this. You could even get away with serving it to non-vegetarians – it would sit nicely at the table for a buffet, while a slice would be great with a piece of roast lamb.

Ingredients

Quantity Ingredient
2 good knobs butter
1 medium onion, peeled, halved and finely chopped
1 x 400-500g celeriac, peeled
salt
freshly ground black pepper
250-300g ready-made all-butter puff pastry
plain flour, for dusting
200g lancashire cheese, grated
1 egg, beaten

Method

  1. Melt the butter in a pan, add the onion and gently cook for 2–3 minutes without colouring. Remove from the heat and leave to cool.
  2. Cut the celeriac in half and slice it as thinly as possible with a very sharp knife or mandolin. Blanch the slices in boiling salted water for 2–3 minutes.
  3. Roll out the pastry on a lightly floured surface to a 1 cm thickness and cut it out into two discs, one about 25 cm across and the other about 30 cm. Lay the smaller one on a tray and prick holes in it with a fork. Arrange a layer of the celeriac slices over the pastry, leaving a 2 cm margin around the edge. Scatter over some onion, a little cheese and season, then add another layer of celeriac slices. Continue layering up the ingredients in this fashion until you have used them all up.
  4. Brush the edges of the pastry with egg and lay the larger pastry disc on top, pressing the edges together with your fingers. You can decorate the pithivier by making lines with the back of a small knife from the centre of the pastry if you wish. Brush with egg and leave to rest in the fridge for 30 minutes. Preheat the oven to 180°C.
  5. Bake the pithivier for about 30–40 minutes until golden. Serve.
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