Creamy Leek, Celeriac and Walnut Pie

2 spoon difficulty rating

Serves:

3.77778
Average: 3.8 (9 votes)
Creamy Leek, Celeriac and Walnut Pie

Gorgeous and hearty with some lovely seasonal veg to keep you happy during Spring! Simple but satisfying...enjoy :)

Vegan wine? 
Click here for our quick and easy guide to vegan booze

Ingredients: 

Creates 4 individual pies using 100ml ramekins or foil cases

  • 1 celeriac (peeled and cubed into ½ inch pieces)
  • 3-4 tbsp water
  •  tbsp olive oil
  • Salt
  • Freshly ground pepper
  • 1 leek (finely sliced)
  • 3 cloves garlic (crushed)
  • 1 tsp paprika
  • 50g walnut pieces (lightly toasted in the oven for 10 minutes at 180ºC)
  • 1 sheet of ready-rolled shortcrust pastry eg Jus Rol
  • 1 sheet of ready-rolled puff pastry eg Jus Rol
  • Small amount of soya milk for glazing the pastry

Sauce

  • 130g/1 cup raw cashews (unsalted and unroasted and preferably whole, not pieces) - soaked in a bowl of cold water and covered - for at least 2 hours but up to 8. Doing it overnight is the easiest way!
  • 120-180ml/½-¾ cup water
  • Fine salt to taste - just a pinch. Add gradually, mix in thoroughly after each addition and remember that sea salt is stronger than regular
  • 2 tbsp white vegan wine - see above
  • 3 fresh sage leaves
  • Juice of half a lemon
  • 1 tsp stock powder (or add more to taste if you like a stronger flavour...do it bit by bit though or it will be too salty!)
  • 1 tbsp nutritional yeast

Method: 

Filling 

  1. Heat the olive oil in a large saucepan and then add the leeks. Cook with a lid on for around 8-10 minutes but check they are not sticking or burning. 
  2. Add the cubed celeriac, garlic, a pinch of salt, paprika and 3 tablespoons of olive oil. 
  3. Lightly fry for a few minutes then add the water. Place a lid on top then cook for around 20 minutes or until the celeriac is tender.
  4. Add the toasted walnuts, taste and season accordingly with salt and freshly ground pepper. 

 

Sauce

  1. Soak the cashews (for a minimum of 2 hours or overnight).
  2. Put all ingredients into a blender and blend until really smooth, adding water a little at a time. The more you add the thinner the cream will be - although the cream will thicken when left to stand in its container. Keep blending and scraping down the sides until the mixture is very smooth and creamy and has lost its grainy texture. 
  3. Transfer the mixture to a medium sized pan and bring to the boil and then simmer until heated through (approx 5-10 minutes). Add more stock/fluid if necessary/to taste. 

 

Assembly

  1. Heat the oven to 200ºC (fan). 
  2. Oil each ramekin then line with a layer of shortcrust ready to roll pastry. 
  3. Blind bake them in the oven for 10 minutes, covering them with greaseproof paper weighed down with baking beans or rice. 
  4. Leave them to cool for 10 minutes then add the celeriac and leek filling until the pie is full. 
  5. Spoon approximately 5 tablespoons of cashew sauce into each pie (or to your taste).
  6. Take the puff pastry and cut a circular lid for each of the pies. If you don't have pastry cutters, you can use a bowl or top of a glass (if it fits). 
  7. Cover each of the pies with the puff pastry lid and seal them by sticking the puff pastry lid to the shortcrust base. 
  8. Brush the lids with a thin layer of soya milk and then bake in the oven until risen and golden (approximately 20-30 minutes). 

 

 

Comments

Why do you keep promoting jus rol pastry. It contains PALM OIL!! This is an issue that the vegan organisations must address. You are substituting one exploitation issue for another.

Hi, we don't promote ready-made pastry as such. Indeed, many of our cake and cookie recipes use vegetable oil or coconut oil - we've made attempts to eliminate margarine or reduce it. And we do recognise that people tend to tweak their diets the longer they've been vegan.

But the most important thing any individual can do is go vegan - omitting animal products from one's diet is a huge step for most people - and it's that change which saves the most animals, in particular the most invisible, brutalised and exploited - chickens, pigs and other 'farmed' animals - not to mention fish. These animals may not be as 'glamorous' or sympathetic to humans as orangutans but they are cruelly slaughtered in their billions. Going vegan also impacts positively on biodiversity overall, not to mention global food security and the environment. So while we realise that palm oil is an issue, it is almost impossible to be a 'perfect' vegan and we want people to feel that going vegan is something they can achieve  and enjoy. Palm oil is found in food - margarine, biscuits and other things, not only pastry, cosmetics and cleaning products, to name a few things - it is endemic. We would hope that people reduce their use over time of course but placing too many restrictions on new or aspiring vegans doesn't make it accessible. 

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