Celeriac, Leek and Cheddar Mini Pies
I’m sharing another delicious winter warmer recipe with two tasty and versatile winter vegetables. I’ve substituted the common potato and leek combination with celeriac and leek, as celeriac is in season and has a lovely texture that goes well with leek and cheddar.
I use store-bought puff pastry to keep the process fast and simple. You’ll need to get your oven cranking nice and hot to get the best flaky pastry with that perfect golden brown finish before serving them nice and hot as soon as they’re done.
You’ll need at least one muffin tray that can hold 12 mini pies. This recipe makes 36 in total – that ought to keep you going for a while!
2 celeriac, outside skin removed and cut into 2cm cubes
2 medium leeks, thinly sliced
1 onion, thinly sliced
60gm cheddar cheese, grated
60gm parmesan cheese, grated
50gm plain flour
1 tbsp Dijon mustard
2 tbsp chopped thyme leaves
Salt and pepper for seasoning
2 packets store-bought frozen puff pastry (you’ll need 8 sheets)
1 egg, lightly beaten
1. Pre-heat your oven to 200 degrees celsius;
2. To make the pie filling, melt the butter in a wide-based saucepan, then add the leeks and onion and fry over a medium heat for 3 minutes, separating the rings of the leeks as they cook. To soften them, cook for a further 5-7 minutes until tender but not browned;
3. Meanwhile, boil the celeriac in water in a separate pot for 8-10 minutes until just tender, then drain well. Heat the milk in a separate pot until just coming to the boil and remove from the heat;
4. Over a medium heat, sprinkle the flour into the leek mixture, stir it in and cook for 1-2 minutes, then gradually blend in the hot milk and bring to the boil while stirring. Ensure all the flour is mixed in, then add the mustard, thyme and the cheeses, then season to taste with salt and pepper;
5. Add the celeriac to the sauce and stir it in, then remove from the heat;
6. Generously grease the trays with butter and olive oil spray;
7. Thaw the frozen pastry sheets and cut rounds into the pastry using a metal ring or glass 8cm in diameter. 1 pastry sheet makes 9 rounds and you will need to cut 72 rounds for the pie bases and lids, which will make 36 mini pies;
8. Place the pastry bases into the tray(s) and spoon in the pie filling, leaving a ½cm gap at the top. Place a pastry round on each pie for the lids, gently pressing the edge of each one into the pastry base;
9. Cut a 1cm slit into the pastry lid of each pie to allow steam to escape during cooking;
10. Brush each pie lightly with egg wash;
11. Place them into the hot oven and turn the temperature down to 180 degrees. Bake for around 25 minutes or until pastry has puffed up and is golden brown;
12. Remove the tray(s) from the oven, pop out your mini pies and serve.
Dana Sims is a Sydney-based food and prop stylist who has grown up in the Eastern Suburbs and loves to create delicious food for entertaining and family. She is inspired by the fresh produce we have access to here in Sydney. For ideas, recipes and styling inspiration, check out her Instagram, @stone_and_twine.