For V for Life’s position statement on vegetarianism and veganism, please click here. 

​For egg replacements, click here

Ingredients

  • 350g peeled Jerusalem artichokes, thinly sliced (2–3mm)
  • 75g shallots, thinly sliced
  • 1½ tbsp olive oil
  • 175g chestnut mushrooms, sliced
  • ½ tsp rosemary, chopped
  • 125ml vegetarian red wine
  • 250g tinned chopped tomatoes
  • 1 tbsp tomato puree
  • 100g puy lentils, cooked
  • 500g vegetarian puff pastry
  • 1 medium free range egg* or 1 tbsp soya flour mixed with a little water to glaze

        Method

        1. 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).
        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. Serve with fresh chicory vinaigrette salad for a light lunch or roast potatoes and vegetarian gravy as an evening meal. If you wish you can make 4 individual pithiviers.

         

        Vegetarian for Life for Life position statement on vegetarianism and veganism | Vegetarian for Life

        Recipe details

        Serves: 4

        Prep time: 0 hr

        10 mins

        Cook time: 0 hr

        55 mins

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