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Jerusalem artichoke and mushroom pithivier

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Jerusalem artichoke and mushroom pithivier

Post  Errata on Thu Mar 08, 2012 9:36 am

Jerusalem artichoke and mushroom pithivier

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 vegetarianred wine
250 g canned chopped tomatoes
1 tbsp tomato purée
100 g cooked Puylentils
500 g vegetarianpuff 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.
.
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.


Another acquired taste is the jerusalen artichoke. I love it and this recipe was very yummy.
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) [You must be registered and logged in to see this link.]

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