Jerusalem artichoke and mushroom pithivier
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Jerusalem artichoke and mushroom pithivier
- Prep time:
- 10 mins
- Cook time:
- 55 mins
- Serves:
- 4
The combination of lentils, mushrooms, pastry and artichokes make this an ideal vegetarian dish for a hearty Sunday dinner
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Ingredients
- 350g Jerusalem artichokes, peeled and sliced thinly (2-3 mm thick)
- 75g Shallots, finely sliced
- 1 ½ tbsp Olive oil
- 175g chestnut mushrooms, sliced
- ½ tsp Rosemary, chopped
- 125ml vegetarian Red wine
- 250g tinned chopped tomatoes
- 1 tbsp tomato purée
- 100g cooked Puy Lentils
- 500g vegetarian Puff pastry
- 1 medium Egg, (or 1 tbsp soya flour mixed with a little water to glaze for vegans)
Method
1. Preheat the oven to 200C/gas 6.2. Saute the Jerusalem artichokes and shallots in the olive oil until softened and slightly golden (about 15 minutes).
3. Add the mushrooms and rosemary and cook for a further 2 or 3 minutes before adding the red wine, chopped tomatoes and tomato puree. Simmer for 15 minutes or until sauce has thickened. Finally add the cooked lentils.
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4. Roll the pastry sheets into two circles about 3mm thick, one 26cm diameter and one 22cm. Place the smaller on a baking sheet and top with the filling, leaving a 2cm border. Cover with the larger circle, pressing the edges neatly together and crimping with your fingers or a fork.
5. Make a hole in the centre and brush the pastry with the egg or soya glaze and bake for 20 – 25 minutes until puffed and golden.
© The Vegetarian Society – (recipe created by the Cordon Vert cookery school) www.vegsoc.org.
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Latest Comment
Thanks for letting us know about the mistake - I've changed it to grammes now.
This sounds great, but have you ever tried peeling 350 Jerusalem Artichokes?!
I assume their grams, but would it be too much to say?