Jerusalem artichoke and mushroom pie


Cordon Vert Cookery School, Parkdale, Dunham Road, Altrincham

Based in Altrincham, Cordon Vert offers a range of exclusively vegetarian cookery courses to suit all skill levels.

“For those who love pastry this little beauty is a real treat. If you have not tried Jerusalem artichokes before, this recipe is a great introduction to a fabulous new flavour.”

Reproduced from Didsbury Dinners: The Low-Carbon Community Cookbook



  • 50g/12oz peeled Jerusalem artichokes, thinly sliced (2–3 mm/1/10 inch)
  • 75g/2½oz shallots, thinly sliced
  • ½ tbsp olive oil
  • 175g/6oz chestnut mushrooms, sliced
  • ½ tsp rosemary, chopped
  • 125ml/¼ pint red wine
  • 250g/9oz tinned chopped tomatoes
  • 1 tbsp tomato purée
  • 100g/3½oz Puy lentils, cooked
  • 500g/1lb puff pastry
  • 1 tbsp soya flour mixed with a little water to glaze

Heat oven to 200°C/400°F/gas mark 4.

Sauté the artichokes and shallots in the olive oil in a large frying pan until softened and slightly golden (approx 15 minutes).

Add the mushrooms and rosemary and cook for a further 2–3 minutes before adding the red wine, chopped tomatoes and tomato purée. Simmer for 15 minutes or until sauce has thickened. Finally add the cooked lentils.

Roll the pastry sheets into two thin (approx 3 mm/1/10 inch) circles, one 26 cm/10 inches diameter and one 22 cm/8 2/3 inches. Place the smaller on a baking sheet and top with the filling, leaving a 2 cm/¾ inch border. Cover with the larger circle, pressing the edges neatly together and crimping with your fingers or a fork.

Make a hole in the centre and brush the pastry with the soya glaze and bake for 20–25 minutes until puffed and golden.

Serve with fresh vinaigrette salad for a light lunch or roast potatoes and gravy as an evening meal.



© Amanda Woodvine for Didsbury Dinners, 2o11. All rights reserved. Not to be reproduced in whole or in part without the permission of the copyright owner.

Food photography: © Chava Eichner