Name: Chicken, Jerusalem Artichoke and Leek Filo Pie
Yield: Serves 4
Cuisine: Israeli
Ingredients: 75 g butter; 2 leeks, washed and sliced; 1 x 250 g pack ready-made filo pastry; leaves from 4 thyme sprigs; salt and black pepper; 50 g butter, melted; 3 tbsp plain flour; 4 sage leaves, finely shredded; 1 heaped tsp Dijon mustard; 400 ml milk; 2 tbsp sunflower, vegetable or olive oil; 2 chicken breasts (about 300 g), cut into bite-sized pieces; 500 g Jerusalem artichokes, scrubbed clean, unpeeled; squeeze of lemon juice

With its crisp ruffled top and rich, flavoursome filling, this is a dish of impressive contrasts; it’s good with a simply dressed green salad or with plenty of wilted greens. The filling can be made in advance and frozen. Defrost, top with the pastry and bake as per the recipe.

Ingredients

500 g Jerusalem artichokes, scrubbed clean, unpeeled
squeeze of lemon juice
2 tbsp

Method

Heat the oven to 180°C/Gas 4.

Cut the Jerusalem artichokes into thin wedges, putting them in a bowl of cold water with a good squeeze of lemon juice to stop them discolouring. Cook in boiling sal

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