Smoked Ham, Celeriac and Potato Pithiver
Over a year ago
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Ingredients
- 1 large celeriac, peeled and Grated
- 2 large potatoes, peeled and thinly sliced
- 150 ml double cream
- 2 rosemary srigs
- 1 kg Puff Pastry, in 2 circles rolled to about ½ inch thick
- 150 g Cheese, Gruyere or similar, grated
- 4 slices smoked ham
- 1 egg beaten for brushing
- pinch salt and freshly ground black pepper
Accompaniment
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Method
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1. Preheat the oven to gas 6 / 200 c. Put the potatoes and celeriac into a large pan of salted water and and boil for 5 minutes until softened. Drain water off snd then stir in the cream and rosemary and add seasoning.
2. Grease a baking tray and lay out one of the rolled out pastry circles(about 20 cm across)on it. Spread out a layer of the celeriac & potato mix onto the pastry, leaving a border of about 3cm all around the edge. Add a layer of cheese and ham. Repeat the layers.
3. Brush the other pasrty circle with the beaten egg on one side. Brush the border of the pastry on the tray with beaten egg. Place the egg brushed pastry over the pasrty and filling on the tray (with the egg brushed side down). press together the edges with a fork to seal. Or if prefer line a pie dish with the pastry and filling rather than bake on a tray.
Pierce a steam hole in the centre of the pie and score the top of the pie with spoke like marks from centre to edge (see photo)Brush with the remaining egg.
4. Place in oven and bake for approx 25 minutes until golden brown. Serve
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