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Celeriac, Cheddar and Onion Dauphinoise Pie

Method

  1. Pre-heat the oven to 200°C / 180°C Fan / 400°F / Gas Mark 6.
  2. Roll out enough puff pastry to line a suitable pie dish.
  3. Thinly slice the celeriac and blanch in salted water for 2 mins. Refresh and pat dry.
  4. Place the sliced celeriac into the lined pie dish and pour over the ready-made béchamel sauce. Top the mixture with sliced cheddar cheese.
  5. Slice the onions and sweat in olive-pomace oil with the garlic and rosemary.
  6. Top the cheddar with the onions and then cover with some puff pastry and crimp tight around the edges. Cut a few holes in the top to let the steam out and brush with beaten egg.
  7. Bake in the oven for 30/35 mins and serve a wedge of the pie with seasonal vegetables and gravy or a cheese sauce.