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