Jerusalem Artichoke, Leek & Mushroom Pie [vegetarian]

Deliciously creamy, this vegetarian Jerusalem Artichoke, Leek & Mushroom Pie makes the best of this season vegetables.

Deliciously creamy, this vegetarian Jerusalem Artichoke, Leek & Mushroom Pie makes the best of this season vegetables. Jerusalem artichokes make a nice change from potatoes.

This dish is perfect for a mid-week dinner or casual entertaining. The cream sauce and fluffy puff pastry make it a very satisfying and comforting meal on a cold day.

This straightforward recipe uses blue cheese but you can substitute for goat cheese or even cheddar cheese if you prefer. To speed things up I choose to use store-bought puff pastry. Make it a one-pot recipe using a hob-to-oven dish.

Serve it hot and bubbly, straight out of the oven with a green salad.

Jerusalem Artichoke, Leek & Mushroom Pie [vegetarian]

Deliciously creamy, this vegetarian Jerusalem Artichoke, Leek & Mushroom Pie makes the best of this season vegetables.

5 from 1 vote

DieTARY CHOICEHigh Fibre Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegetarian Recipes

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Prep Time 25 mins

Cook Time 20 mins

Total Time 45 mins

Course Tarts, Pies & Quiches

Cuisine English

Servings 4 people

Calories 760 kcal

Equipment

• large frying pan
• pie dish

Ingredients

 

MetricUS Customary

 

1x2x3x

• 450 g Jerusalem artichokes
• 300 g leeks
• 300 g chestnut mushrooms
• 75 g shallots
• 2 garlic cloves – crushed
• 125 ml single cream
• 2 Tbsp freshly chopped parsley
• 175 g blue cheese like stilton
• 1 puff pastry
• 1 egg
• olive oil
• salt & pepper

Instructions

 

• Preheat the oven to 200°C/400°F/Gas 6.
• Heat some olive oil in a large frying pan.
• Add the shallots and garlic. Fry gently until golden.
• Peel the Jerusalem artichokes. Clean the leeks and mushrooms. Cut all vegetables in 1cm [0.4 inches] slices.
• Add the vegetables to the frying pan and cook for 10-15 mins until they soften.
• Remove from heat. Add the cream, parsley and crumbled cheese. Mix well. Season to taste.
• Transfer the filling to a pie dish.
• Roll out the puff pastry to fit the pie dish. Fit pastry over the dish. Make a hole in the middle. Make additional pastry decorations if you wish.
• Brush the pastry with beaten egg. Cook for 20 mins until golden.

Nutrition

Serving: 250gCalories: 760kcalCarbohydrates: 67gProtein: 22gFat: 47gSaturated Fat: 21gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 108mgSodium: 817mgPotassium: 1228mgFiber: 5gSugar: 17gVitamin A: 2155IUVitamin C: 18mgCalcium: 351mgIron: 8mg

Keyword Jerusalem Artichoke, Leek, mushroom, pie

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