Creamy Leek, Celeriac & Walnut Pies

2 spoon difficulty rating

Serves:

3.833335
Average: 3.8 (12 votes)
Creamy Leek, Celeriac & Walnut Pies

Gorgeous and hearty with some lovely seasonal veg! Simple and satisfying... enjoy :)

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

Ingredients: 

Creates 4 individual pies using 150-200ml ramekins or foil pie cases

  • ½-1 celeriac (peeled and cubed into ½ inch pieces)
  • 3-4 tbsp water
  • 4 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 one tablespoon of 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). 

 

 

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 9 of 9
Chocolate Freakshake

Chocolate Freakshake

This vegan freakshake is the definition of indulgence. Made with raw chocolate, caramel, popcorn and icecream it’s a shake that’s...See recipe »
Vegan Shakshuka

Vegan Shakshuka

This is a veganised version of the traditional Middle Eastern breakfast using scrambled tofu! Not only is this dish full...See recipe »
Aubergine Towers

Aubergine Towers

This is an old Viva! favourite. We’ve simplified the recipe and broken it down into easy steps. Basically, while the...See recipe »
Vegan Cranachan

Vegan Cranachan

Traditional Scottish Dessert with Layered Raspberries, Whisky Cream & Toasted Oats. Cranachan is often served on Burns’ Night but is...See recipe »
Mushroom Wellingtons

Mushroom Wellingtons

This delicious little number is basically a nut roast filling with a baked mushroom - all wrapped up in bought...See recipe »
Whole Wheat Pancakes

Whole Wheat Pancakes

Whole wheat pancakes - Now for your days off, here's a real treat, pancakes made with whole wheat flour. What...See recipe »
Hot Whole Wheat with Dates

Hot Whole Wheat with Dates

Bulgur with Dates (also known as Hot Whole Wheat with Dates) is a staple in our cooking classes. Participants can't...See recipe »
Almond & Pinenut Fritter with Braised Fennel, Roast Butternut Squash and White Beans

Almond & Pinenut Fritter with Braised Fennel, Roast Butternut Squash and White Beans

Chef Richard Buckley, owner of Acorn Vegetarian in Bath (one of the few veggie/vegan restaurants in the Michelin Guide) says:...See recipe »
Shredded Garlic Brussels Sprouts with Pine Nut Risotto

Shredded Garlic Brussels Sprouts with Pine Nut Risotto

Some times simple is best. It is all too easy to keep adding flavours and textures when the essence of...See recipe »

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.
<p>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.<br><br>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 <em><strong>that</strong></em> 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 <em>overall</em>, 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 &nbsp;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.&nbsp;</p>

Add new comment