100g chopped onion
5g African wild garlic
800g cleaned and cut Jerusalem Artichokes
120ml vegetable stock
120ml white wine
½ tsp lemon zest
sea salt and ground black pepper
100g Parmesan grated
100g Baby spinach
2 tbsp chopped chives
2 sheets 28cm 28cm puff pastry approximately 600 -700g
50ml egg wash
Heat butter in a large sauce pan. Add onion and soften, add the artichoke and continue to braise deglazing with white wine as needed. Add stock with lid and continue to cook until almost tender.
Add cream. Bring back to a simmer.
Remove from heat and add cheese and spinach.
Leave to cool completely.
Lightly roll out the pastry on floured work surface and cut out disc 28cm
Spread over the chilled artichoke mixture, leaving a edges clear all the way around.
Roll out second disc and pace over the top.
Press the edges down to seal.
Brush with egg wash.
Use a sharp knife to score curved lines on top of the pie and the edges. Place pie on a
heated tray and bake in pre heated oven at 210°C about 20 mins, drop temperature to 190 and continue to bake for another 20 minutes until the top is golden brown and the pastry cooked through. Allow to rest 10minutes before cutting and eating.