Veggie Pithivier Pie
Ingredients: celery, olive oil, sea salt, black pepper, leeks · 190 min cook time · 620kcal · ₩35,000
Ingredients
1ea celery, 1tbsp olive oil, 1pinch sea salt, 1pinch black pepper, 2ea leeks, 30g butter, 2ea garlic, 200g button mushrooms, 200g chestnut mushrooms, 1tsp English mustard, 2tbsp plain flour, 800ml milk, 10g parsley, 120g blue cheese, 2ea all butter puff pastry, 1ea egg yolks, 1ea rosemary
Instructions
1. Take the top off the celery, leave skin on, drizzle with olive oil, sea salt, and black pepper, rub well, wrap in tin foil.
2. Slice leeks thinly, garlic, button and chestnut mushrooms.
3. Add English mustard, plain flour, and milk to make a béchamel style sauce. Simmer until thick, then turn off heat and stir in blue cheese and chopped parsley.
4. Slice roasted celery like ham, line a bowl with cling film, place celery slices up the sides and base, and fill with the creamy mushroom sauce.
5. Unwrap the chilled filling onto a sheet of puff pastry, cover with another sheet, trim the edges, seal by pinching, score the top, glaze with egg yolk, and bake.
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