Celery & mushroom pie – Vegetarian

Flaky puff pastry filled with tender vegetables, aromatic herbs, and creamy goat cheese, baked until golden, resulting in a comforting meal that’s perfect for lunch, dinner, or sharing.

I know, celery root is a love it or hate it ingredient, but for those of you who love it, you will have this recipe on repeat, I promise! And for those of you who are not such big fans, give it a try! It might change your mind a bit. ☺️

Celery is the quiet hero here: a low-calorie, nutrient-dense, and incredibly hydrating vegetable (about 95% water). It’s rich in antioxidants, fibre, vitamins K, A, and C, plus potassium. Regularly eating celery may help reduce inflammation, support digestion, lower blood pressure and cholesterol, and promote heart health. It’s also linked to weight management and bone health, making it a fantastic ingredient when you want something nourishing but light.

Brown champignon mushrooms add a deep, savory flavor (that lovely natural umami) while staying low in calories. They’re a good source of B vitamins, selenium, and antioxidants that support immunity and energy metabolism. Mushrooms are also known for their potential role in supporting gut health and providing plant-based compounds that may help protect cells from oxidative stress.

With just a bit of butter for richness, fragrant bay leaves and rosemary for aroma, and creamy goat cheese for protein and calcium, this pie strikes a beautiful balance between comfort food and wholesome nutrition: satisfying, flavourful, and wonderfully nourishing.

Ingredients: (for 4 portions – my tray is 22/12 cm)

• 20 g butter
• 1 red onion
• 1 sheet puff pastry
• 1 heaped tablespoon BBQ seasoning mix
• 300 g mushrooms (I used brown champignon)
• 2 bay leaves
• 1 large sprig fresh rosemary
• 2 garlic cloves
• 1 stock cube
• fresh parsley
• 20 ml soy sauce
• 100 g soft goat cheese
• 300 g celery root (celeriac — we use the root, not the leaves)
• 2 tablespoons flour
• salt and pepper
• 250 ml boiling water
• a bit of oil and some seeds (optional)

Preparation:

Peel, wash, and chop the vegetables as shown in the photo below.

Place the stock cube in a bowl or measuring jug, pour the boiling water over it, stir well until dissolved, and set aside.

Preheat the oven to 200°C (390°F) and let it heat up.

In a large pan, add the butter and, once melted, add the onion and garlic. Cook for about 1–2 minutes.

Then add the mushrooms, diced celery root, and the seasoning mix. Season with salt and pepper, stir well, cover with a lid, and cook for about 5 minutes.

Then add the bay leaves, rosemary, flour mixed with a little water beforehand, to prevent any lumps from forming in the mixture, and the stock prepared earlier. Stir well, place the lid back on, and cook for another 7–10 minutes, until the liquid has reduced and the mixture has thickened. Turn off the heat, remove the bay leaves, add the washed and chopped parsley, and mix well.

Prepare a baking tray lined with parchment paper, then place the puff pastry into the tray, leaving the extra edges hanging evenly over the sides. Transfer the filling prepared earlier onto the pastry and scatter pieces of soft goat cheese over the top.

Next, fold the excess pastry over the filling to partially “close” the pie. Cut the extra backing paper. Optionally, you can brush the pastry with a little oil and sprinkle poppy and sesame seeds on top. This is optional, but it adds a lovely decorative touch.

Place the pie in the preheated oven and bake for about 15–20 minutes, or until the pastry is beautifully golden.

Remove from the oven and let it cool for a few minutes before slicing and serving.

It’s delicious on its own, but you can also serve it with a yoghurt-garlic sauce, sriracha, salsa, or any sauce you like.

If you try the recipe, let me know how you liked it! 🥰

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