Chicken, Jerusalem Artichoke and Leek Filo Pie

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Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

  • About

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