professional recipes

Pumpkin pie and celeriac mash with pesto cream sauce

Pumpkin pie and celeriac mash with pesto cream sauce This pie is a real heart warming Autumn or winter delight. Use lot's of gooey, stringy cheeses.

I especially like roasted celeriac, the roasting process sweetens the vegetable, but it does produce a more lumpy mash. So, if you like a smoother mash boil the celeriac.

The pastry

900g (2 lbs) plain flour
500g (1 lb) cool butter
2 teaspoons of salt
2 dessertspoons of toasted sesame seeds
400ml (2 cups)Cold water

Add the salt to the flour in a large bowl. Cut the butter into the flour and rub it into the flour with your fingertips until the mixture resembles breadcrumbs. Add the sesame seeds and bring it all together with a knife with some cold water to form a stiff dough. Wrap and refridgerate for at least 1 hour.

Pumpkin filling

1.2kg (3 lb) butternut squash
100g (2oz) butter
1 small onion
4 cloves garlic
glassof white wine
200g (7oz) gruyere cheese
200g (7oz) emmental cheese
200g (7oz) mozzarella
2 tbsp basil pesto
salt and pepper.

First of all cut the pumpkin into 1cm (˝ inch)cubes . Cook the pumpkin in plenty of water making sure the water is fast boiling before you add it. The pumpkin should be just cooked so keep an eye on it. Cool it with cold running water immediately after it is cooked. Cool in cold water also.

Drain the pumpkin well and place in a large bowl. Heat the butter in a pan or a small wok and fry the onion and the garlic until soft. Add the white wine and reduce out most of the liquid. Add the onion mixture to the bowl. Add the remaining ingredients to the bowl, chopping the cheeses to about 1cm dice and mixing the contents thoroughly. This mix you will use to stuff the pies.

The pies can be made individually or as one large pie. As the cheese has the tendency to create a very soft filling when hot use individual tart cases. Line the tart cases with some pastry and fill with some filling. Top with more pastry and prebake the pies in a hot oven for about ten to fifteen minutes. Brush with beaten egg first.

Potato and celeriac mash

8 jacket sized potatoes
a little olive oil
2 heads of celeriac
200g (7oz) butter
Salt and black pepper

Peel the celeriac and the potatoes. Chop the celeriac into large chunks, brush it with olive oil and roast it covered with aluminium foil in a hot oven for about 2 hours until it is completely cooked through. jab it with a knife if you are unsure.

Boil the potatoes in plenty of salted water until cooked through. Drain thoroughly and place them in a bowl with the celeriac. Mash with the remaining ingredients.

Pesto cream sauce

100g (3oz) butter
1 large onion
3 cloves garlic
1 glass white wine
4 dessertspoons of basil pesto
1 litre (2 pints) whipping cream
salt and pepper

Fine chop the onion and garlic. Heat the butter in a pan and sauté the onion and garlic until soft but not browned. Add the white wine and simmer until most of the liquid has been reduced out. This stage of wine reduction is important as you need to boil off any alcohol. Add the pesto and then the cream. Simmer lightly until the sauce is slightly thickened (about 10 minutes). Season with the salt and pepper.


We now open for Sunday lunch from 11am to 4pm!

Opening times

Tuesday: 10am to 4.30pm
Wedneseday: 10am to 4.30pm then 6pm to 10pm
Thursday: 10am to 4.30pm then 6pm to 10pm
Friday: 10am to 4.30pm then 6pm to 10pm
Saturday: 10am to 4.30pm then 6pm to 10pm
Sunday 11am to 4pm


Goats cheese and pistacchio salad
Goats cheese and pistacchio salad available for download
Sky apple cafe
182 Heaton road
Heaton
Newcastle Upon Tyne NE6 5HP

Telephone: 0191 209 2571 for all enquiries and bookings
email: contact@skyapple.co.uk