- Serves: 4
- Cook Time: 55 minutes
- Prep Time: 10 minutes
- Effort: easy
- 350 g jerusalem artichokes, peeled and sliced thinly (2-3 mm thick)
- 75 g shallots, finely sliced
- 1 ½ tbsp olive oil
- 175 g chestnut mushrooms, sliced
- ½ tsp rosemary, chopped
- 125 ml vegetarian red wine
- 250 g canned chopped tomatoes
- 1 tbsp tomato purée
- 100 g cooked Puy lentils
- 500 g vegetarian puff pastry
- 1 medium egg, (or 1 tbsp soya flour mixed with a little water to glaze for vegans)
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.
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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