Celeriac, Cheddar and Onion Dauphinoise Pie

Prep Time

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Cook Time

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Portion(s)

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Nutrition (per 100g)
Energy

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Energy

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Fat

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Fat

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Saturates

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Saturates

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Carbs

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Carbs

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Sugars

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Sugars

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Fibre

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Fibre

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Protein

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Protein

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Salt

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Salt

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ingredients

400400 g Country Range Puff Pastry Block

200200 g Country Range Mature White Cheddar Cheese

12 12 ea Country Range Mature White Cheddar Cheese Slices

100100 g Country Range Béchamel Sauce Mix (made up)

1 1 ea Country Range Free Range Medium Egg

5050 g Country Range Creamery Salted Butter

11 tsp Country Range Dried Rosemary

11 tsp Country Range Garlic Powder

11 drizzle Country Range Olive-Pomace Oil

500500 g celeriac

2 2 ea onions

Multiply by
method
  • 1Pre-heat the oven to 200°C / 180°C Fan / 400°F / Gas Mark 6.
  • 2Roll out enough puff pastry to line a suitable pie dish.
  • 3Thinly slice the celeriac and blanch in salted water for 2 mins. Refresh and pat dry.
  • 4Place the sliced celeriac into the lined pie dish and pour over the ready-made béchamel sauce. Top the mixture with sliced cheddar cheese.
  • 5Slice the onions and sweat in olive-pomace oil with the garlic and rosemary.
  • 6Top the cheddar with the onions and then cover with some puff pastry and crimp tight around the edges. Cut a few holes in the top to let the steam out and brush with beaten egg.
  • 7Bake in the oven for 30/35 mins and serve a wedge of the pie with seasonal vegetables and gravy or a cheese sauce.