River Cottage

River Cottage chef James whipped up these vegetarian pasties on River Cottage Veg

Makes 4

• 250g celeriac
• 250g pumpkin
• Few sprigs of thyme
• Rapeseed oil
• 4 outer leaves of a green cabbage
• 500g puff pastry
• 125g blue cheese
• Salt and freshly ground black pepper
• Milk, for brushing

1. Preheat the oven to 200°C/gas mark 6. Peel the celeriac and cut into chunks 1cm thick, 4cm x 4cm. Cut the pumpkin into 1cm thick slices, leaving the skin on. Lay both out on a roasting tray, season with salt and pepper, top with thyme sprigs and drizzle with rapeseed oil. Roast in the oven for 25 minutes or until tender.

2. Cut the hard centre out of the cabbage leaves, blanch for 20 seconds then drain.

3. Roll out the puff pastry and cut eight circles, four small and four larger. You can use a saucer as a template.

4. Make a stack with a piece of celeriac, and a slice of pumpkin and top with a thick chunk of blue cheese. Wrap the stack in a blanched cabbage leaf, then place on top of the smaller circle of pastry. Put the larger pastry circle on top, brush the edges with milk and crimp the edges together.

5. Brush the top with milk, and bake in a medium oven for 15 minutes until golden brown.