Jerusalem Artichoke and Mushroom Pithivier

The combination of lentils, mushrooms, pastry and artichokes make this an ideal vegetarian dish for a hearty Sunday dinner
By The Vegetarian Society
Jerusalem Artichoke and Mushroom Pithivier
  • Rating:
  • Serves: 4
  • Cook Time: 55 minutes
  • Prep Time: 10 minutes
  • Effort: easy

Ingredients

  • 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)

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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