Name: Artichoke & wild mushroom pie
Total time: 1 h
Yield: 6
Cuisine: British
Ingredients: 3 tbsp olive oil; 2 large onions finely sliced; 300g grilled artichoke hearts, halved; 300g mixed mushrooms halved if large; 1 garlic clove crushed; 1 tsp fresh thyme leaves; 500g pack ready-made shortcrust pastry; 1 egg a pinch of salt and 1 tbsp water, beaten together to glaze; large handful flat leaf parsley leaves, very roughly chopped; 142ml carton soured cream to serve

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Artichoke & wild mushroom pie

Artichoke & wild mushroom pie

Lesley Waters

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Serves 6

More effort

Cook: 1 hr

A star rating of 3.9 out of 5.7 ratingsRate

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This rustic savoury pie shows just how modern vegetarian dishes can excite and thrill all appetites

Vegetarian

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Honeyed carrot salad

A star rating of 4.8 out of 5.4 ratings

Ingredients

Nutrition

Units:

MetricUS

3 tbsp olive oil
2 large onions

finely sliced
300g grilled artichoke

hearts, halved
300g mixed mushrooms

halved if large
1 garlic clove

crushed
1 tsp fresh thyme

leaves
500g pack ready-made shortcrust pastry
1 egg

a pinch of salt and 1 tbsp water, beaten together to glaze
large handful flat leaf parsley

leaves, very roughly chopped
142ml carton soured cream

to serve

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Nutrition: per serving

kcal560
fat41g
saturates14g
carbs44g
sugars0g
fibre4g
protein7g
salt1.55g

Method

step 1

Heat oven to 200C/fan 180C/gas 6. Heat half the oil in a medium frying pan, then gently fry the onions for 12-15 mins until softened and lightly browned. Tip the onions into a bowl and mix with the artichoke hearts, season if you like and set aside. Heat the remaining oil in the same pan (there’s no need to clean it) over a high-ish heat. Add the mushrooms, then stir-fry for 2-3 mins until soft, throw in the garlic and thyme and continue to cook for a minute. Remove from the heat, season well and allow to cool.
step 2

On a floured surface, roll out the pastry into a rough circle about 40cm in diameter and drape over a large baking sheet.
step 3

Pile the onions and artichokes into the middle of the pastry and spread them out evenly, leaving a 10cm border around the edge, then pile the mushrooms on top.
step 4

Bring the edges of the pastry up over the filling. Brush the exposed pastry edge with the egg glaze. Bake for 20-25 mins until the pastry is crisp and golden brown. Sprinkle with parsley and serve immediately with the sour cream and relish.

RECIPE TIPS

WILD MUSHROOMS

Try shopping online at www.wildfoods.com for a range of wild mushrooms.

Recipe from Good Food Vegetarian Christmas, December 2006

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A star rating of 3.9 out of 5.7 ratings

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