Chestnut, Celeriac & Leek Filo Pie

Creamy celeriac, leeks and Whole Chestnuts are combined in a rich, cheesy filling before being topped with crisp golden filo pastry. Comforting, satisfying and perfect for sharing, this low-effort pie makes an ideal centrepiece for cooler evenings.

 

Written by Liv Howard
55 minutes Serves 4 Beginner
Chestnut, Celeriac & Leek Filo Pie
Ingredients
  • 1 large knob unsalted butter
  • 1 small celeriac, cut into small cubes
  • 2 leeks, washed, trimmed and thinly sliced
  • 4 garlic cloves, crushed
  • 2 packs Merchant Gourmet Whole Chestnuts, roughly chopped
  • 2 tsp fresh thyme leaves
  • 2 tbsp plain flour
  • 300ml vegetable stock
  • 100g soft cheese
  • 1 tbsp mustard
  • 100g mature Cheddar, grated
  • Salt and black pepper
  • 1 pack filo pastry
  • 1 tbsp olive oil
  • Green vegetables of choice, to serve

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Whole Chestnuts
Whole Chestnuts
180G
  1. Preheat the oven to 180°C.
  2. Melt the butter in a large frying pan over a medium heat.
  3. Add the celeriac and leeks and cook for 5 minutes until beginning to soften.
  4. Stir through the thyme and garlic and cook for a further 5 minutes over a low heat.
  5. Add the Merchant Gourmet Whole Chestnuts, then stir through the flour and cook for 1 minute.
  6. Pour in the vegetable stock and simmer for 15–20 minutes until the celeriac is tender.
  7. Stir through the soft cheese, mustard and grated Cheddar. Season well and remove from the heat.
  8. Transfer the filling to an ovenproof baking dish.
  9. Roughly scrunch the filo pastry and scatter over the top of the filling to create a light, uneven layer.
  10. Drizzle with the olive oil.
  11. Bake for 15 minutes until the pastry is crisp and golden.
  12. Serve with green vegetables.

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