Creamy Leek, Celeriac & Walnut Pies

Filling

1. Heat one tablespoon of olive oil in a large saucepan and then add the leeks. Cook with a lid on for around 8-10 minutes but check they are not sticking or burning.
2. Add the cubed celeriac, garlic, a pinch of salt, paprika and 3 tablespoons of olive oil.
3. Lightly fry for a few minutes then add the water. Place a lid on top then cook for around 20 minutes or until the celeriac is tender.
4. Add the toasted walnuts, taste and season accordingly with salt and freshly ground pepper.

Sauce

1. Soak the cashews (for a minimum of 2 hours or overnight).
2. Put all ingredients into a blender and blend until really smooth, adding water a little at a time. The more you add the thinner the cream will be – although the cream will thicken when left to stand in its container. Keep blending and scraping down the sides until the mixture is very smooth and creamy and has lost its grainy texture.
3. Transfer the mixture to a medium sized pan and bring to the boil and then simmer until heated through (approx 5-10 minutes). Add more stock/fluid if necessary/to taste.

Assembly

1. Heat the oven to 200ºC (fan).
2. Oil each ramekin then line with a layer of shortcrust ready to roll pastry.
3. Blind bake them in the oven for 10 minutes, covering them with greaseproof paper weighed down with baking beans or rice.
4. Leave them to cool for 10 minutes then add the celeriac and leek filling until the pie is full.
5. Spoon approximately 5 tablespoons of cashew sauce into each pie (or to your taste).
6. Take the puff pastry and cut a circular lid for each of the pies. If you don’t have pastry cutters, you can use a bowl or top of a glass (if it fits).
7. Cover each of the pies with the puff pastry lid and seal them by sticking the puff pastry lid to the shortcrust base.
8. Brush the lids with a thin layer of soya milk and then bake in the oven until risen and golden (approximately 20-30 minutes).