Jerusalem artichoke pie
A recipe for a generous pie packed with winter vegetables, cheese and bacon, by Rosie Birkett
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at boroughmarket.org.uk.
Cooking tools:
- Pie dish
- Pie bird
- Pastry brush
- Oven
- Pot
- Skillet
- Saucepan
- Colander
- Chef's knife
- Cutting board
- Peeler
- Fork
- Whisk
- Wooden spoon
- Mixing bowl
Ingredients
- 500g jerusalem artichokes, peeled
- 300ml chicken stock
- 1 bay leaf
- 1 white onion, sliced
- 2 leeks, cleaned and chopped into 4cm lengths
- 3 rashers of smoked bacon, sliced
- 2 sprigs of thyme
- 100g chestnut or button mushrooms, sliced
- 1 clove of garlic, minced
- 100ml white wine
- 15ml double cream
- 1 tbsp dijon mustard
- 1 tbsp butter or chicken fat
- 1 tbsp plain flour
- 25g parmesan
- 1 sheet of shop bought puff pastry
- 1 egg, whisked
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