Celeriac, bacon and potato pie

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  •     Serves 6 
  • 150 g   plain flour  
  • 75 g   butter  
  •     Filling  
  • 1   large onion  
  • 1   tbsp rapeseed oil  
  • 600 g   potatoes, peeled weight  
  • 250 g   smoked back bacon, from outdoor reared pigs  
  • 1   tbsp plain flour plus extra for dusting  
  • 400 g   celeriac, peeled weight  
  • 1   tbsp wholegrain mustard  
  • 250 ml   dry cider  
  •     salt and freshly ground black pepper  
  •     beaten egg, to glaze  


0 Minuten
ganz einfach
Make the pastry, sift the flour into a bowl and add the butter cut into small cubes. Rub the butter in with your fingertips until the mixture resembles fine breadcrumbs. Add enough cold water to mix to a dough. Chill until required
Peel and finely slice the onion. Heat the oil in a frying pan and cook the onion gently until soft. Set to one side to cool. Peel and thinly slice the potatoes and chop the bacon. Mix the chopped bacon with cooled onions and then sprinkle with the tbsp of plain flour and toss to mix. Peel and coarsely grate the celeriac. Layer the potatoes, celeriac and bacon mixture into a deep 20cm pie dish. Repeat until all the ingredients have been used, starting and finishing with a layer of potatoes. Mix the cider and mustard together and then pour over layers
Roll out the pastry until a little larger than the pie dish and cut a strip of pastry from the edge. Brush the edges of the pie plate with a little beaten egg and fix the pastry in place and brush with a little more beaten egg. Thenroll the pastry a little more if necessary and drape over the dish. Cut away any surplus pastry and pinch the edges to seal. Cut a hole in the middle of the pastry to allow steam to escape. Brush with the remaining beaten egg to glaze. Bake in the preheated oven 190°C/gas mark 5 for 45 minutes to I hour, until golden and cooked through. Cover the top with foil if the pastry begins to brown too much. Allow to cool for 5 minutes before serving with green vegetables
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