FOOD + DRINK
THE LIFE OF PIE CONT .
Creamy Leek , Celeriac & Walnut Vegan Pies
Recipe by : Maryanne Hall from Viva !' s Vegan Recipe Club , veganrecipeclub . org . uk
Makes : 4 individual pies Ingredients :
• 1 / 2 -1 celeriac , peeled and cubed into 1 / 2 inch pieces
• 3 - 4 tbsp water
• 4 tbsp olive oil
• Salt
• Freshly ground pepper
• 1 leek , finely sliced
• 3 cloves garlic , crushed
• 1 tsp paprika
• 50g walnut pieces , lightly toasted in the oven for 10 minutes at 180 º C
• 1 sheet of ready-rolled shortcrust pastry such as Jus Rol
• 1 sheet of ready-rolled puff pastry such as Jus-Rol
• Small amount of soya milk for glazing the pastry
For the sauce :
• 130g / 1 cup raw cashews - unsalted and unroasted and preferably whole , not pieces
• 120 - 180ml water
• Fine salt to taste – just a pinch .
• 2 tbsp white vegan wine
• 3 fresh sage leaves
• Juice of half a lemon
• 1 tsp stock powder
• 1 tbsp nutritional yeast
Method :
Prep : 1 . Soak the cashews in a covered bowl of cold water for a minimum of 2 hours and up to 8 hours .
For the Filling : 1 . Heat one tablespoon of olive oil in a large saucepan and then add the leeks . Cook with a lid on for around 8 - 10 minutes but check they are not sticking or burning .
2 . Add the cubed celeriac , garlic , a pinch of salt , paprika and 3 tbsp of olive oil .
3 . Lightly fry for a few minutes then add the water . Place a lid on top then cook for around 20 minutes or until the celeriac is tender .
4 . Add the toasted walnuts , taste and season accordingly with salt and freshly ground pepper .
For the sauce : 1 . Drain your soaked cashews .
2 . Put all ingredients into a blender and blend until really smooth , adding water a little at a time . The more you add the thinner the cream will be – although the cream will thicken when left to stand in its container . Keep blending and scraping down the sides until the mixture is very smooth and creamy and has lost its grainy texture .
3 . Gradually add the salt , mix in thoroughly after each addition and remember that sea salt is stronger than regular salt .
4 . Transfer the mixture to a medium sized pan and bring to the boil and then simmer until heated through ( approx 5 - 10 minutes ). Add more stock / fluid if necessary / to taste .
Assembly : 1 . Heat the oven to 200 º C Fan .
2 . Oil each ramekin then line with a layer of shortcrust ready to roll pastry .
3 . Blind bake them in the oven for 10 minutes , covering them with greaseproof paper weighed down with baking beans or rice .
4 . Leave them to cool for 10 minutes then add the celeriac and leek filling until the pie is full .
5 . Spoon approximately 5 tablespoons of cashew sauce into each pie ( or to your taste ).
6 . Take the puff pastry and cut a circular lid for each of the pies . If you don ’ t have pastry cutters , you can use a bowl or top of a glass ( if it fits ).
7 . Cover each of the pies with the puff pastry lid and seal them by sticking the puff pastry lid to the shortcrust base .
8 . Brush the lids with a thin layer of soya milk and then bake in the oven until risen and golden - approximately 20 - 30 minutes .
TOP TIP : The best way to soak your cashews is overnight .
TOP TIP : You can add more stock powder to your sauce if you like a stronger flavour … do it bit by bit though or it will be too salty !
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