Jerusalem Artichoke and Comté Pasties
Pasties were originally made for miners—they could hold the pies' thick edging with dirty hands and discard it after eating. James Lowe updates the pedestrian pasty by marrying tender, earthy tubers with melty cheese for the filling.
Yield: makes 6
- 12 oz. Jerusalem artichokes, peeled, quartered lengthwise, and thinly sliced
- 12 oz. Comté cheese, thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- Flour, for dusting
- 1 (17-oz.) box frozen puff pastry (2 sheets), thawed
- 1 egg, lightly beaten
- Heat oven to 325°. Line the inside of a 9" x 13" baking dish with parchment paper. Arrange artichokes and cheese together in two layers in dish, seasoning with salt and pepper between layers. Bake until artichokes are tender when pierced with the tip of a paring knife, about 30 minutes. Let filling cool.
- Increase oven to 350°. On a lightly floured surface, roll puff pastry sheets until 1⁄3" thick. Using a 6" round cutter, cut out 6 circles, reusing scraps as needed. Divide filling between centers of circles. Fold circles in half; pinch edges to seal. Transfer pasties to a parchment paper–lined baking sheet. Brush with egg; bake until golden and crisp, about 35 minutes.