Ingredients
The following ingredients have 4 Servings
- 1 finely diced apple, (about 1 1/2 cups)
- 1/2 cup minced shallots, (about 1 large)
- 1/4 lemon
- 3/4 cup apple cider vinegar
- 2 tablespoons + 2 teaspoons sugar
- 1 teaspoons salt
- 1/4 teaspoons coarse black pepper
- 1 tablespoon unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 cup finely diced celery root
- 1 cup finely diced russet potato
- 1/4 cup finely diced celery
- 1/2 cup vegetable broth or water
- 1 teaspoon kosher salt
- 1/4 teaspoon coarse pepper
- 2 tablespoons Leek Confit
- 1/2 teaspoon Dijon country mustard
- 2 tablespoons crème fraîche
- 2 tablespoons coarsely grated Gruyere cheese
- 1/4 cup Quick Pickled Apples and Shallots (recipe below)
- Frozen puff pastry or short pastry pie dough
Instruction
- Note: Make the Leek Confit and Pickled Apples and Shallots first so they can be cooking while you prep the vegetables to go into the Pasties. As a tip, these are both condiments I keep in my pantry to add to lots of dishes during the week.
