Celeriac, Cheddar and Onion Dauphinoise Pie

Cooking Time

Ingredients

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Ingredients

  • g Country Range Puff Pastry Block
  • g Country Range Mature White Cheddar Cheese
  •   12 Country Range Mature White Cheddar Cheese Slices
  • g Country Range Béchamel Sauce Mix (made up)
  •   1 Country Range Free Range Medium Egg
  • g Country Range Creamery Salted Butter
  •   1 tsp Country Range Dried Rosemary
  •   1 tsp Country Range Garlic Powder
  •   A drizzle of Country Range Olive-Pomace Oil
  • g celeriac
  •   2 onions

Method

  • 1

    Step 1

    Pre-heat the oven to 200°C / 180°C Fan / 400°F / Gas Mark 6.
  • 2

    Step 2

    Roll out enough puff pastry to line a suitable pie dish.
  • 3

    Step 3

    Thinly slice the celeriac and blanch in salted water for 2 mins. Refresh and pat dry.
  • 4

    Step 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

    Step 5

    Slice the onions and sweat in olive-pomace oil with the garlic and rosemary.
  • 6

    Step 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

    Step 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.

Ingredients

  • 400 g Country Range Puff Pastry Block
  • 200 g Country Range Mature White Cheddar Cheese
  • 12 Country Range Mature White Cheddar Cheese Slices
  • 100 g Country Range Béchamel Sauce Mix (made up)
  • 1 Country Range Free Range Medium Egg
  • 50 g Country Range Creamery Salted Butter
  • 1 tsp Country Range Dried Rosemary
  • 1 tsp Country Range Garlic Powder
  • A drizzle of Country Range Olive-Pomace Oil
  • 500 g celeriac
  • 2 onions