Potato & Jerusalem artichoke pithivier

Ingredients

x2 320g packs of Jus-roll puff pastry

320g potatoes, peeled

320g Jerusalem artichokes, peeled

80ml cream

50g tinned anchovies, finely chopped, plus 1 tsp anchovy oil

grated zest of 1 lemon

sprig of finely chopped rosemary

1 clove garlic, peeled & chopped

sea salt & fresh black pepper

1 egg, beaten

1 onion, peeled & chopped

35g melted butter

Directions

1. Slice the potatoes & artichokes finely - to about 3mm width.
2. Bring a large pan of salted water to the boil and blanch the veg for 4 mins. Drain & set aside to cool.
3. In a large bowl combine the cream, anchovies and their oil, lemon zest, rosemary, garlic, a pinch of salt and a generous amount of black pepper.
4. Add the veg to the cream mixture and mix well.(Don’t worry if the veg slices break up a bit).
5. Line a baking sheet with greaseproof paper and lay one sheet of pastry on it.
6. Brush a 2cm margin of beaten egg around the outside of the pastry.
7. Scatter the onion over the pastry (inside the egg wash margin) and then add the veg & cream mixture. Pour the melted butter over the top.
8. Lay the second sheet of pastry over the top and pinch down around the edges to seal them.
9. Cut a cross in the top of the pie for ventilation, and then use the back of the knife to cut parallel semi-circles starting from near the cross and ending at the edge. Brush with beaten egg and then rest in the fridge for 30 mins.
10. Pre-heat the oven to 200C/400F/gas 6 and bake the pie for 30 mins. Reduce the temperature to 180C/350F/gas 4 and bake for a further 10 mins.
11. Check that the base is cooked through - if it’s not then pop it back in the oven for a little longer.

You can eat this pie hot from the oven, but it’s equally nice left to cool a little. We ate ours with steamed CHW carrots.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)