Mushroom and Leek Pithivier Pie

So this was delicious but it didn't exactly turn out the way it was supposed to. I adapted it as vegan and gluten free from Jamie Oliver's Pithiver Pie Recipe. He has quite a few vegan recipes on his website. Obviously Jamie makes it look easy (seriously check out the video on him making it-it's so pretty) but my mound didn't set properly (despite doing it a day in advance which he suggests) so it ended up being a deep dish pie. I think maybe I didn't layer the celeriac properly or I put in too much sauce. I guess I missed the part where you reserve some sauce for later. Still super delicious though! The only negative feedback from the family was that they didn't like the celeriac but I think I didn't bake it long enough! Really the most tedious part was the making of the puff pastry but if you have a vegan GF brand you can find please use that!

Mushroom and Leek Pithivier Pie

Ingredients

1 whole celeriac (1kg)

olive oil

2 large leeks

2 Tbls of unsalted vegan butter

2 cloves of garlic

400 g mixed mushrooms

75 g plain GF flour

2 teaspoons English mustard

800 ml non-dairy milk

1 bunch of fresh flat-leaf parsley (30g)

120 g vegan feta or blue cheese

2 x 320 g sheets of puff pastry (cold)

Vegan butter melted as wash

Method

Preheat the oven to 200ºC/400ºF/gas 6. Scrub the celeriac, rub with 1 tablespoon of oil and wrap in tin foil. 

Roast for 1 hour 30 minutes, then finely slice and season with sea salt and black pepper. 

Meanwhile, halve, wash and finely slice the leeks, then place in a large casserole pan on a medium heat with the butter. 

Peel, finely slice and add the garlic and mushrooms, then cook for 15 minutes. 

Stir in the flour and mustard, followed slowly by the milk, then simmer for 5 minutes, or until thickened, stirring regularly, and remove from the heat. 

Pick, finely chop and stir in the parsley, crumble in the cheese, then season to perfection.

Line a 20cm bowl (8cm deep) with clingfilm. 

Arrange slices of celeriac in and around the bowl until covered. 

Reserving half the sauce, layer up the rest with the remaining celeriac in the bowl, finishing with celeriac. 

Pull over the clingfilm, weigh it down with something heavy, and chill overnight with the remaining sauce.

Preheat the oven to 180ºC/350ºF/gas 4. 

On greaseproof paper, roll both sheets of pastry out to around 30cm x 35cm. 

Unwrap the filling parcel and place in the middle of one sheet. Beat the egg and brush around the edge of the pastry and all over the celeriac, then carefully lay the second piece of pastry on top, smoothing around the shape of the filling. 

Trim the edges to 2.5cm, crimp to seal, then butter wash all over. 

Very lightly score the pastry (like in the picture), making a small hole in the top. 

Bake at the bottom of the oven for 2 hours, or until beautifully golden, brushing with more butter wash once or twice, then serve with the warmed-up creamy sauce.