Autumnal Forest Pie

This delightful turnover pie is inspired by all the sensations of Autumn.

Serve it with a little lettuce salad & a dollop of wholegrain mustard on the side & you have a quick & easy meal.

4 Servings

Ingredients:

200gr Jerusalem artichoke

100gr oyster mushrooms, finely chopped

100gr button mushrooms, finely chopped

1/2 onion, finely chopped

1 clove of garlic, finely chopped

S&P

Butter

2 rectangular puff pastries

Milk

Instructions:

Heat the oven at 180c.

Peel your Jerusalem Artichokes & boil for 20 minutes before draining & chopping into small cubes.

Heat a drizzle of olive oil in a pan on medium low heat & fry the onion & garlic for 3 minutes.

Add mushrooms, S&P & a knob of butter. Simmer for 5 minutes.

Ensure all liquid has evaporated before placing on a plate to cool.

Once at room temperature, combine with the Jerusalem artichoke.

Lay out your puff pastries, slice them in half equally & place half of the filling on 2 of the halves. Cover the filling with the other half of the pastry & fold over the edges, sealing the edges by pressing with a fork.

Make 3 slices in the top of the pastry to allow steam to escape.

Brush each pie with a little milk & bake for 20 minutes.