Try our first recipe of the month for 2025; a delicious vegan Celeriac and Mushroom Filo Pie
Serves: 4 – 6 people
Prep time: 45 minutes
Cooking time: 45 – 50 minutes
Ingredients
1 x Mereworth Celeriac
1 x Mereworth Leek
1 x Bunch of Mereworth Kale
250g Chestnut Mushrooms
50g Hazelnuts
3 Sprigs of Thyme
300g Plant-based Cream
1 x Pack of Vegan Filo Pastry
Method
Hazelnuts:
- Chop or blend gently so you have a nice course crumb of nuts.
For the filling:
- Peel and grate the celeriac.
- In a pan add a little oil and add the grated celeriac, season with salt and pepper and gently cook until the celeriac is soft and starts to caramelise.
- Roughly dice the leek and in a separate pan sweat down.
- Quarter the mushrooms and add to the leeks. Add the sprigs of time and cook until the mushrooms are soft.
- Destem and blanch the kale in salted boiling water. Refresh in cold water. Remove, them roughly chop.
- Add the kale and celeriac to the leeks and mushrooms.
- Add in half of the hazelnuts and the plant-based cream. Reduce the cream to a thick consistency.
To assemble:
- Lay a sheet of filo on the bottom of the tin, leaving the excess to hang over the sides of the tin, and brush lightly with olive oil.
- Take another sheet of filo and lay over, turning slightly so it doesn’t overlap the first sheet. Brush lightly with oil.
- Repeat this until there are six sheets in total.
- Add the filling into the pie dish.
- Lay a sheet of filo on top of the mix, and brush lightly with olive oil.
- Repeat this with a second sheet, rotating slightly so it doesn’t directly overlap.
- Bring up the sides of the filo and fold into the middle of the dish.
- Sprinkle with chopped hazelnuts and thyme leaves.
- Place in a preheated oven at 180 degrees C for approximately 45-50 minutes.
- Allow to cool for approximately 20 minutes before cutting.