Cheesy celeriac, potato & bacon pie

Cheesy celeriac, potato & bacon pie

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(3 ratings)

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Cooking time

Prep: 40 mins Cook: 40 mins

Skill level

Moderately easy

Servings

Serves 8

This type of puff pastry pie is called a pithivier. To make it veggie, omit the bacon and use vegetarian cheese

Nutrition and extra info

Additional info

  • Can be frozen unbaked
Nutrition info

Nutrition per serving

kcalories
690
protein
16g
carbs
44g
fat
51g
saturates
26g
fibre
7g
sugar
4g
salt
2.05g

Ingredients

  • 2 small or 1 large celeriac, peeled, halved and sliced
  • 2 large potatoes, sliced
  • 150ml pot double cream
  • few rosemary sprigs, leaves chopped
  • 2 x 500g packs puff pastry
  • 150g Gruyère, finely sliced
  • 4 smoked streaky bacon rashers, cut into small chunks
  • 1 egg, beaten

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Method

  1. Heat oven to 200C/180C fan/gas 6. Put the celeriac and potatoes in a large pan, cover with salted water and bring to the boil. Turn down the heat and simmer until just tender, about 5 mins. Drain, then toss with the cream, rosemary and seasoning. Set aside.
  2. Roll one of the blocks of pastry until just bigger than a large dinner plate, cut into a neat circle and place onto a flat baking sheet. Leaving a 3cm border, spread out a layer of celeriac and potatoes, top with some cheese and bacon, then repeat the layers until all the ingredients are piled up.
  3. Roll out the second block of pastry large enough to completely cover the bottom sheet and filling with some overhang. Brush the bottom border with a little of the egg, then drape the pastry sheet over, pushing down to seal the edges. Trim off the excess with a sharp knife and crimp edge together with a fork. Can be made a day ahead and chilled before baking or frozen for up to 1 month. Defrost completely before baking.
  4. Pierce a steam hole in the top of the pie, brush all over with remaining egg and score the pastry lightly with spoke marks, if you like. Bake for 25 mins until golden brown. Stand for 5 mins before serving.

Recipe from Good Food magazine, November 2010

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Comments

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alexandra_mckay's picture
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Delicious and very rich even without the bacon

kateharvey's picture

I made this twice, 1st time as above and it was lovely. The 2nd time I substituted smoked salmon for the bacon and it was lovely, thought i might try a veggie one next time

jweg1210's picture
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Tesco failed to deliver the pastry, so we had it as a layered pie, with potatoes as the top layer. It was dead tasty... even though I had no pastry and substituted half of the cream for some half-fat creme fraiche. Still felt very, very rich.
Served with green beans and petit pois to mop up the lovely sauce.
If celeriac isn't your thing this won't change your mind as it celebrates rather than disguises the taste.
My 9 year old daughter also liked, despite her general suspicion of food she isn't accustomed to.

sdewit's picture
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Nice recipe, but the celeriac is definitely not our taste. Though my one year old daughter cleaned her plate twice! I would recommend some extra seasoning.

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