Celeriac, leek, chestnut and cranberry pies | Matching Food & Wine

Name: Celeriac, leek, chestnut and cranberry pies | Matching Food & Wine
Ingredients: 300g plain flour; 150g butter (or margarine if vegan); 1 tsp wholegrain mustard; A little water as needed; Milk to glaze; Olive oil to rub the pie tin; 1 leek, sliced; 1 clove garlic, chopped; 1 small celeriac, peeled and cubed into 1 cm cubes; 100g pre-cooked chestnuts; A small glass of white wine or dry sherry; A handful of chopped sage and thyme; Salt; pepper; A squeeze of lemon juice; Rapeseed oil to cook; 4 tbsp cranberry sauce – either homemade or shop bought; Optional extras: grated cheddar or vegetarian Parmesan cheese, cubes of Brie or Stilton, a splash of cream

www.matchingfoodandwine.com

A delicious festive vegetarian pie that makes a great main course for the Christmas meal and which you can serve as a single pie or four individual ones.

View full recipe on www.matchingfoodandwine.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.matchingfoodandwine.com.

Share this recipe:

Cooking tools:

Ingredients

300g plain flour
150g butter (or margarine if vegan)
1 tsp wholegrain mustard
A little water as needed
Milk to glaze
Olive oil to rub the pie tin
1 leek, sliced
1 clove garlic, chopped
1 small celeriac, peeled and cubed into 1 cm cubes
100g pre-cooked chestnuts
A small glass of white wine or dry sherry
A handful of chopped sage and thyme
Salt
pepper
A squeeze of lemon juice
Rapeseed oil to cook
4 tbsp cranberry sauce – either homemade or shop bought
Optional extras: grated cheddar or vegetarian Parmesan cheese, cubes of Brie or Stilton, a splash of cream