Celeriac, leek & mushroom pithiviers

Serves: 4 Prep: 20 mins + 1 hour resting Cook: 45 mins

3 tbsp olive oil

375g (12oz) celeriac, cubed 2 medium leeks, cleaned and thinly sliced

2 cloves garlic, finely chopped 200g (6oz) chestnut mushrooms, roughly chopped

1 tbsp dried thyme

200ml (6floz) vegetable stock 35g (1oz) cream cheese

1 tbsp wholegrain mustard

Salt and black pepper

2 x packets ready-rolled puff pastry Milk for glazing

1 tbsp poppy seeds

1. Pre-heat oven to 200˚C/180˚C Fan/Gas

Mark 6.

2. In a medium pan heat the oil and cook the celeriac and leeks for 5 mins. Add the garlic, mushrooms and thyme and cook for another 5 mins. Bring to the boil.

3. Add in the stock and bring to the boil again. Cover the pan and reduce to a simmer until the celeriac is tender, stiring occasionally. Turn up the heat to reduce most of the liquid. Remove from the heat and stir in the cream cheese, mustard and seasoning. Allow to cool for at least 1 hour.

4. Lightly flour a surface and roll out the pastry so

4 x 13cm circles can be cut out of each piece. Place the pastry circles on a lined baking tray and mark out a 1cm border around each.

5. Divide the veg in 4 and place on each piece of the pastry within the border. Brush the edges with milk.

6. Roll out the remaining pastry half so 4 x 15cm circles can be cut and arrange the circles on top of the veg. Enclose the filling by pressing down the edge with a knife to create a scallop effect. Score the pastry with a curved pattern from the top to the bottom edge. Allow it to rest for 30 mins.

7. Before baking, glaze with milk and sprinkle with poppy seeds. Bake for 35 mins, cover with foil after 20 mins if browning too quickly.

Per serving: 858 cals, 55g fat (28g sat fat), 7g sugar, 1.2g salt