High Rise Root Veg Pie with Celeriac Remoulade

Scrumptious puff pastry encloses a pretty caraway-flavoured filling in Sophie Grigson's hearty vegetarian pie served with creamy, crunchy salad
By Sophie Grigson
High Rise Root Veg Pie with Celeriac Remoulade
  • Rating:
  • Serves: 6
  • Cook Time: 1 hour 30 minutes
  • Prep Time: 1 hour 10 minutes plus resting time
  • Effort: medium

Ingredients

For the pie

  • 450 g carrots, peeled and sliced
  • 450 g potatoes, peeled and sliced
  • 450 g puff pastry
  • flour, for dusting
  • 2 tbsp finely chopped parsley
  • 2 tsp caraway seeds
  • salt and freshly ground black pepper
  • 1 egg, beaten

For the celeriac remoulade

  • 1 small celeriac
  • 1 lemon, juice only
  • salt
  • 2 tbsp single cream
  • 3 tbsp mayonnaise
  • 2 tsp Dijon mustard
  • cayenne pepper

Method

1. Bring a large pan of lightly salted water to the boil. Cook the carrot slices for about 5 minutes, then scoop out using a slotted spoon and drain. Repeat with the potatoes and celeriac, keeping each vegetable separate.

2. Butter the cake tin generously. Roll out two-thirds of the pastry on a lightly floured work surface to give a rough circle of about 33cm diameter. Loosely fold the pastry in half and then in quarters, then lift it into the tin with the centre tip of the pastry at the centre of the tin. Carefully unfold, then lift the edges and gently push the pastry down to line the sides of the tin using a small knob of pastry rolled into a ball to ease it right into the corner.

3. To fill the pie, make separate layers of potatoes, carrots and celeriac, sprinkling parsley, caraway seeds, salt and pepper between the layers and dotting the vegetables with butter as you go.

4. Roll out the remaining pastry and lay it over the pie. Trim off the excess and press the edges of the pastry together firmly. Using a small, sharp knife, cut a hole in the centre for the steam to escape, then put the pie in the refrigerator to rest for 30 minutes.

5. Meanwhile, preheat the oven to 220C/gas 7. When ready to cook, brush the top of the pie with beaten egg and bake for 10 minutes until golden brown. Then reduce the heat to 180C/gas 4 and cook for a further 50-60 minutes.

6. Meanwhile, make the celeriac remoulade. Peel the celeriac, removing all the knobbly bits at the base. Have ready a large mixing bowl and put the lemon juice in it.

7. Cut the celeriac in half, then cut each half into very thin slices about 3-5mm thick. Cut each slice into long thin strips, tossing them to in the bowl of lemon juice as you go to prevent browning. Season with salt, cover with cling film and set aside for 30 minutes or so to soften.

8. Drain off the excess liquid, then toss the celeriac with the cream, mayonnaise, mustard, cayenne pepper and some more salt. Taste and adjust seasoning as necessary.

9. Use a skewer to check that the vegetables in the pie are cooked and tender, then remove it from the oven. Unmould carefully and serve hot or warm with the celeriac salad.

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