Can be vegan
Serves 4
Prep Time: 10 minutes
Cooking Time: 55 minutes
Ingredients
350g peeled Jerusalem artichokes, thinly sliced (2-3mm)
75g shallots, thinly 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 puree
100g puy lentils, cooked
500g vegetarian puff pastry
1 medium free range egg* or 1 tbsp soya flour mixed with a little water
to glaze
Method Heat
Oven to Gas 4/200C/400F
1. Saute the artichokes and shallots in the olive oil in a large frying
pan until softened and slightly golden (approx 15 minutes).
2. 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.
3. Roll the pastry sheets into two thin (approx 3 mm) circles, one 26cm
dia and one 22cm dia. Place the smaller on a baking sheet and top with
the filling, leaving a 2 cm border. Cover with the larger circle, pressing
the edges neatly together and crimping with your fingers or a fork.
4. 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.
Serve with fresh chicory vinaigrette salad for a light lunch or roast
potatoes and vegetarian gravy as an evening meal.
If you wish you can make 4 individual pithiviers
|
