bohemianwanderer – This baked vegetable pie is a substantial dish designed for sharing, combining roasted celeriac, leafy greens, and a rich cream-based filling. Encased in a suet pastry, the pie delivers structure, warmth, and depth of flavor. The recipe requires 35 minutes of preparation, one hour of chilling, and one hour and 40 minutes of cooking. It comfortably serves between six and eight people.
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Begin the process by preparing the pastry, which benefits from resting before assembly. Combine self-raising flour with shredded vegetable suet, salt, and black pepper in a large bowl. Gradually add cold water and mix until a smooth dough forms. Knead the dough lightly, wrap it in a clean tea towel, and refrigerate it for one hour. Chilling firms the fat and makes the dough easier to handle during rolling.
While the pastry chills, prepare the filling. Preheat the oven to a high temperature to encourage caramelisation. Combine cubed celeriac, sliced onions, garlic, rosemary, cumin seeds, caraway seeds, olive oil, and salt in a large roasting tray. Toss the vegetables thoroughly to coat them evenly, then roast for about 45 minutes, turning regularly, until the celeriac becomes golden and tender.
As the vegetables roast, cook the greens separately. Heat olive oil in a large saucepan over high heat and add the spinach, cooking it until fully wilted. Reduce the heat, then add the shredded cavolo nero and salt. Stir frequently to prevent sticking and cook for several more minutes until softened. Stir in the chopped chives and dill, then allow the greens to cool briefly.
Pastry Assembly, Baking, and Resting for a Structured Finish
Reduce the oven temperature in preparation for baking. Grease a spring-form cake tin thoroughly with olive oil to prevent sticking. Divide the chilled pastry into two portions, reserving the larger piece for the base. On a floured surface, roll the larger portion into a wide, thin circle, then carefully transfer it to the tin. Press the pastry into the base and sides, leaving a small overhang.
Roll the remaining pastry into a smaller circle to form the lid and cut a small hole in the centre to allow steam to escape during baking. Spoon the prepared filling evenly into the pastry case, taking care to level the surface for even baking. Mix an egg yolk with double cream and brush it over the pastry overhang.
Place the pastry lid over the filling and press firmly to seal the edges. Crimp the edges to strengthen the seal and create a defined border. Brush the remaining egg wash over the top, then sprinkle cumin and caraway seeds evenly across the surface to add aroma and visual definition once baked.
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The pie is baked until deeply golden and set through the centre. After removal from the oven, it is allowed to rest briefly. This resting period helps the filling firm and improves slicing. The pie is released from the tin carefully and rested again before serving.
Once transferred to a platter, the pie holds its shape well. The pastry remains crisp while the interior stays rich and creamy. Cornichons are served alongside to provide acidity and contrast. The dish works as a complete main course and suits both casual meals and planned gatherings.
