Cozy Mushroom and Celeriac Pie

There are few things more embarrassing to witness than the UK in the snow. The whole country freaks out and fails to function. Izzie and I went shopping and half the shops were closed and kids were off school due to the inch and a half of snow.

Having grown up in Germany where it snows all winter I have little sympathy. Grit the roads, put on an extra pair of socks and get on with it.

As the snow fell and the streets lay silent I took to the kitchen to make a pie.

 

 

Ingredients

Sheet of pre-made puff pastry (I CBA to make my own pastry)
500g celeriac
1 red onion
2 cloves garlic
2tbsp olive oil
250g portobello mushrooms
Salt and pepper to taste
Small bunch of parsley
500ml water
175ml red wine
1tbsp corn flour

Method

Peel and chop the celeriac into large chunks. Peel and roughly chop the onion and peel and mince the garlic. Clean and slice the mushrooms into strips.

In a wide base pan over a medium heat add the olive oil and fry the onion until softened. Add the mushrooms and celeriac and stir. Cook for 10 minutes stirring occasionally. Add the garlic and stir through then pour in the boiling water and red wine.

Cover the pan with a lid and reduce the heat to medium low. Cook the pie filling for 20 minutes. Remove a half cup of the sauce and whisk into it the cornflour to form a paste and then add the paste to the pan. Stir well. Cook the filling for a further 5-10 minutes until it starts to thicken.

Chop the parsley and stir into the pan then pour the filing into a pie dish. Cover the pie dish with the puff pastry ensuring the edges are sealed and trimmed. Bake the pie in the oven for 20 minutes at 220°C until the pastry is golden brown and crispy.

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