veg
serves 4-6
350g / 12oz Jerusalem artichokes
30g / 1oz butter or margarine
1 onion, chopped
1-2 garlic cloves, crushed
125g / 4oz green seedless grapes, halved
60g / 2oz dates, chopped coarsely
2 hard-boiled ( hard-cooked ) eggs, sliced
1 tbsp chopped fresh mixed herbs, or 1tsp dried herbs
4-6 tbsp single ( light ) cream or natural yogurt
Shortcrust Pastry ( PIE DOUGH )
Peel the artichokes, plunging them immediately into salted water
to prevent
discolouration. Drain, cover with fresh water, bring to the boil & simmer
for 10-12 minutes until just tender. Drain well
Heat the butter or margarine in a saucepan and fry the onion & garlic until soft but not coloured. Remove the pan from the heat and stir in the grapes and dates.
Roll out almost two-thirds of the pastry ( pie dough ) and use
to line a
20cm / 8inch pie dish. Slice the artichokes and arrange in the pie
dish,
cover with slices of egg, and the with the onion mixture, seasoning &
herbs.
Roll out the remaining pastry ( pie dough ), dampen the edges and use to cover the pie; press the edges firmly together, then trim & crimp. Roll out the trimmings, cut into narrow strips. Arrange a lattice over the top of the pie, dampening the strips to attach them.
Glaze with beaten egg or milk and make 2-3 slits in the lid.
Bake in a pre-heated oven at 2000C / 4000F /
Gas Mark 6 for 40-50 minutes until golden.
Gently heat the cream or yogurt and pour into the pie through the holes in
the lid. Serve hot or cold.