Jerusalem artichokes can be hard to get hold of. If you struggle to find them, replace them with another winter root veg such as parsnip or celeriac. The result is a plate of wintery comforting pie – yum!
I usually buy ready made puff pastry when I use it. You can get some really good vegan puff pastry, but I must admit I love all-butter puff pastry.
The shape of the pie is unimportant. I just find the easiest way is to roll a square and place the filling in the middle and then fold the corners in. After sealing it’s good to peirce the top several times with a knife or fork to allow steam out whilst it is baking. Also brushing with a little egg helps it go nice and golden in the oven. If you are vegan, substitute the egg wash for a vegan egg wash (2 tbsp Almond milk mixed with 1 tbsp maple syrup). The filling can also be made vegan by substituting the parmesan cheese with 1 tbsp of nutritional yeast.
Jerusalem artichoke, leek and chestnut pie
- 1 Oven
- 320 g puff pastry
- 1 tbsp olive oil
- 1 large leek
- 400 g jerusalem artichokes, peeled and chopped
- 2 garlic cloves
- 200 ml white wine
- 200 ml vegetable stock
- 200 g vacuum packed chestnuts (not water chestnuts)
- 50 g parmesan cheese
- 3 tbsp parsley
- 1 thyme
- salt and pepper
- Preheat the oven to 160 degrees Celcius
- Heat the oil in a saute pan and add chopped leek. Fry for a few minute before adding the jerusalem artichokes and sliced garlic. Put the lid on and allow to sweat for 10 minutes.
- Add the white wine and bring to the simmer. Continue to simmer and stir every now and again until the white wine has reduced by two thirds. Then add the stock and bring to the boil. Continue to boil until most of the liquid has reduced. The jerusalem artichokes should be nice and soft – if not add more water and continue to steam them. Add the chestnuts, parmesan cheese, parsley, thyme, salt and pepper and stir well.
- Roll out the pastry into a square about 4 mm thick. Place the filling in the middle and fold up the sides. You may have some filling left over. Seal the edge of the pastry and peirce some holes in the top with a fork or a knife. Give an egg wash and pop in the oven for 40 – 45 minutes until the pastry has puffed up and is golden brown all over.
A very tasty pie. I cut my artichokes up quite small which meant that the there was still some liquid left when the artichokes were cooked. I spooned out some of the juice so next time I will add slightly less veg stock.
Glad you found it tasty Caroline! I like my artichokes a little chunkier, around the same size as the chestnuts, so they take a little longer to cook (and more liquid gets evapourated). I’ll highlight that in the recipe instructions so others don’t have that issue.