Creamy Leek, Celeriac & Walnut Pies

2 spoon difficulty rating

Serves:

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 - 13 of 13
Smoked Cashew Croquetas (with port-glazed red beetroot and orange emulsion)

Smoked Cashew Croquetas (with port-glazed red beetroot and orange emulsion)

Croquetas are a traditional Spanish tapas made from a thick white sauce, usually with added ham, which are breaded and...See recipe »
Chocolate Salted Caramel Tart (with peanut butter sorbet)

Chocolate Salted Caramel Tart (with peanut butter sorbet)

This has become something of a classic at the restaurant, it is so simple to look at, the flavours so...See recipe »
Pea Purée

Pea Purée

This pea purée is a winner! Serve with our 'fishless' recipes especially the tofish and banana blossom fish n chips...See recipe »
Vegan Tartar Sauce

Vegan Tartar Sauce

Serve this delicious tartar sauce with any of our 'fishless' recipes especially the tofish or banana blossom fish n chips !See recipe »
Banana Blossom Vegan Fish 'n' Chips

Banana Blossom Vegan Fish 'n' Chips

Banana blossom is comprised of tear shaped flowers found at the end of a banana cluster. When battered and fried...See recipe »
Rainbow Caesar Salad

Rainbow Caesar Salad

Caesar salad but not as you know it! Traditional dressing (dairy-free of course!) with Cos or Romaine lettuce, crispy croutons...See recipe »
Seitan 'Chicken' Poppers

Seitan 'Chicken' Poppers

Seitan - or gluten - is the original meat alternative. This tasty dish originated in China hundreds if not thousands...See recipe »
Spring Pea & Mint Soup

Spring Pea & Mint Soup

Super healthy, amazing colours and a real crowd pleaser. The vegan buttermilk gives a lovely, creamy quality and depth of...See recipe »
Roasted Chillies Stuffed with Cashew Cheese

Roasted Chillies Stuffed with Cashew Cheese

We've been experimenting with vegan nut-based cheeses here at the cookery school and have discovered that this cashew cheese makes...See recipe »
Vegan Living Thai Soup

Vegan Living Thai Soup

This is the easiest soup in the world, tastes delicious and is super healthy! You put all the ingredients into...See recipe »
Vegan Hot Cross Buns

Vegan Hot Cross Buns

Hot cross buns are a staple of the Easter holiday season. This is the vegan version of our classic hot...See recipe »
Vegan Spanish Beach Churros

Vegan Spanish Beach Churros

We remember eating churros on the beach in Spain as kids and decided we needed to recreate the memory (even...See recipe »
Vegan Jackfruit Tacos

Vegan Jackfruit Tacos

Jackfruit is a fantastic and crowd-pleasing ingredient with a fibrous texture and flesh that soaks up flavour brilliantly, but it...See recipe »