Jerusalem artichoke and Comté pasties from Saveur Magazine, March 2015 (#172) (page 51)

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Notes about this recipe

  • Rutabaga on March 03, 2015

    This is a simple pasty recipe that feels somewhat elegant. For the pastry, I used the rough puff recipe from Ottolenghi, which can easily be made a day in advance. I even roasted the Jerusalem artichokes and Comte in advance, but made an unfortunate error. Somehow I missed that the sunchokes were supposed to be thinly sliced, not just quartered lengthwise. I even thought to myself, "Wouldn't this work better if I thinly sliced them?", and somehow still managed to miss the instructions to do just that, opting instead to leave them in large chunks as I believed the recipe dictated. Man. They turned out reasonably well, but would be far better with the sunchokes thinly sliced. Jerusalem artichokes taste best when thoroughly cooked. Oddly, the recipe asks you to roast the cheese with the sunchokes, when you could just mix grated cheese with them before filling the pasties, but maybe that helps keep the sunchokes moist while roasting.

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