![Jerusalem Artichoke, Leek & Mushroom Pie [vegetarian] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2014/12/Jerusalem-Artichoke-Leek-Mushroom-Pie-vegetarian-by-The-Flexitarian-300x300.jpg)
Jerusalem Artichoke, Leek & Mushroom Pie [vegetarian]
Deliciously creamy, this vegetarian Jerusalem Artichoke, Leek & Mushroom Pie makes the best of this season vegetables.
Equipment
pie dish
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 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