Jerusalem Artichoke and Mushroom Pithivier

Method

1. Heat oven to 200°C/gas mark 6. Saute the artichokes and shallots in the olive oil in a large frying pan until softened and slightly golden (approx 15 minutes).
2. Add the mushrooms and rosemary and cook for a further 2 or 3 minutes before adding the red wine, chopped tomatoes and tomato puree. Simmer for 15 minutes or until sauce has thickened. Finally add the cooked lentils.
3. Roll the pastry sheets into two thin (approx 3 mm) circles, one 26cm dia and one 22cm dia. Place the smaller on a baking sheet and top with the filling, leaving a 2 cm border. Cover with the larger circle, pressing the edges neatly together and crimping with your fingers or a fork.
4. Make a hole in the centre and brush the pastry with the egg or soya glaze and bake for 20 – 25 minutes until puffed and golden.
5. Serve with fresh chicory vinaigrette salad for a light lunch or roast potatoes and vegetarian gravy as an evening meal.
6. If you wish you can make 4 individual pithiviers.