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 mins
Cook Time40 minutes mins
Total Time1 hour hr 20 minutes mins
Course: Main Course
Cuisine: Comfort Food, Vegetarian
Servings: 4 people
Calories: 752kcal
- 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
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