Go Back
–+ servings
Jerusalem artichoke and leek pie cut open
Print Recipe
No ratings yet

Jerusalem Artichoke, Leek and Chestnut Pie

Jerusalem artichokes can be hard to get hold of. If you struggle to find them, replace them with another winter root veg such as parsnip or celeriac. The result is a plate of wintery comforting pie – yum!
Prep Time40 minutes
Cook Time40 minutes
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: Comfort Food, Vegetarian
Servings: 4 people
Calories: 752kcal
Author: The Fulfilled Foodie

Ingredients

  • 320 g puff pastry
  • 1 tablespoon olive oil
  • 1 large leek
  • 400 g jerusalem artichokes peeled and chopped
  • 2 garlic cloves
  • 200 ml white wine
  • 200 ml vegetable stock
  • 200 g vacuum packed chestnuts not water chestnuts
  • 50 g parmesan cheese
  • 3 tablespoon parsley
  • 1 thyme
  • salt and pepper

Nutrition

Calories: 752kcal | Carbohydrates: 82g | Protein: 14g | Fat: 38g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Cholesterol: 9mg | Sodium: 613mg | Potassium: 831mg | Fiber: 3g | Sugar: 12g | Vitamin A: 874IU | Vitamin C: 32mg | Calcium: 205mg | Iron: 7mg