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James’ blue cheese, pumpkin and celeriac pasty.
James’ blue cheese, pumpkin and celeriac pasty.
added by River Cottage Veg Every Day!

As seen on the River Cottage Veg TV series.

Rate this recipe:
Prep time
  • 5 minutes
Cook Time
  • 40 mintutes
Servings
  • Makes 4 pasties
Ingredients
  • 250g Celeriac
  • 250g Pumpkin
  • Outer leaves of a green cabbage (one per pasty)
  • 125g Blue cheese
  • 500g Puff pastry
  • A few sprigs of thyme
  • Rapeseed oil
  • Salt and pepper
  • Milk for brushing
  •  
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Directions

Method

Peel the celeriac and cut into chunks 1cm thick, 4cm x 4cm.

Cut the pumpkin into 1cm thick slices, leaving the skin on.

Lay both out on a roasting tray, season with salt and pepper, top with thyme sprigs and drizzle with rapeseed oil. Roast in a hot oven (200 degrees) for 25 minutes or until tender.

Cut the hard centre out of the cabbage leaves, and blanch for 20 seconds, drain.

Roll out the puff pastry and cut eight circles, four small and four larger. You can use a saucer as a template.

Make a stack with a piece of celeriac, and a slice of pumpkin and top with a thick chunk of blue cheese.

Wrap the stack in a blanched cabbage leaf, then place on top of the smaller circle of pastry.

Put the larger pastry circle on top, brush the edges together with milk and crimp the edges together.

Brush the top with milk, and bake in a medium oven for 15 minutes until golden brown.


3 replies
Replied on

Looks yummie - have to try it :-)

Replied on

This pasty is absolutely delicious hot or cold. Highly recommended!

Replied on

great foody idea

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