If you think that meat pies have all the fun, think again.
This rich and comforting little number can easily stand up against the heartiest pies and hold its own. Layers of potato, celeriac and turnip with beautifully melted gruyere makes for a decadent treat perfect for when it's brass monkeys outside.
Root veg and cheese pie
For the pastry
400g plain flour
- 200g butter, cubed and very cold
For the filling
- 1 x small celeriac
- 2 x medium potatoes
- ½ x small turnip
- 250g unsalted butter, melted
- 250g gruyere cheese, grated
- 50ml double cream
- Salt & pepper
- 1 x egg
- 20cm pie case
- mandolin or food processor with a slicer attachment
- To make the pastry combine the flour and butter and rub together until the mixture resembles breadcrumbs. To bring it all together add cold water to the mixture a tsp at a time until it begins to come together. Wrap and chill in the fridge for at least 30 mins.
- Peel all of the root vegetables and finely slice using a food processor or mandolin.
- To assemble the pie, roll out the pastry to around 5mm thick and line your pie case. Brush the base with melted butter and cover with a layer of potato slices. Top with some of the grated gruyere and salt and pepper.
- Now add a slice of celeriac, gruyere and seasoning. Keep adding alternate slices of potato, celeriac and turnip with cheese until you reach the top of the case. Add a few layers extra in a dome shape (work your way in from the edge of the case).
- Pour over any remaining melted butter and pour over the cream. Season well and top with the pastry. Brush all over with egg and bake in the oven at 160C for 45 minutes or until you feel that the filling has softened and you can hear it bubbling inside.
- Serve the pie warm with a seasonal salad.