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Recipe of the Month – January 2025

Try our January Recipe of the Month 2025: Celeriac and mushroom filo pie

Serves: 4 to 6 people

Prep time: 45 mins

cooking time: 45 to 50 mins

Ingredients:

1 x Mereworth Celeriac

1 x Mereworth leek

1 bunch x Mereworth Kale

250g x Chestnut mushrooms

50g x hazelnuts

3 sprigs thyme

300g x plant-based cream

1 x pack of filo pastry

Directions 

Hazelnuts:

  1. Chop or blend gently so you have a nice course crumb of nuts.

For the filling:

  1. Peel and grate the celeriac.
  2. In a pan add a little oil and add the grated celeriac, season with salt and pepper and gently cook until the celeriac is soft and starts to caramelise.
  3. Roughly dice the leek and in a separate pan sweat down.
  4. Quarter the mushrooms and add to the leeks. Add the sprigs of time and cook until the mushrooms are soft.
  5. Destem and blanch the kale in salted boiling water. Refresh in cold water. Remove, them roughly chop.
  6. Add the kale and celeriac to the leeks and mushrooms.
  7. Add in half of the hazelnuts and the plant-based cream. Reduce the cream to a thick consistency.

To assemble:

  1. Lay a sheet of filo on the bottom of the tin, leaving the excess to hang over the sides of the tin, and brush lightly with olive oil.
  2. Take another sheet of filo and lay over, turning slightly so it doesn’t overlap the first sheet. Brush lightly with oil.
  3. Repeat this until there are six sheets in total.
  4. Add the filling into the pie dish.
  5. Lay a sheet of filo on top of the mix, and brush lightly with olive oil.
  6. Repeat this with a second sheet, rotating slightly so it doesn’t directly overlap.
  7. Bring up the sides of the filo and fold into the middle of the dish.
  8. Sprinkle with chopped hazelnuts and thyme leaves.
  9. Place in a preheated oven at 180 degrees C for approximately 45-50 minutes.
  10. Allow to cool for approximately 20 minutes before cutting.

 

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