Artichoke & Wild Mushroom Pie

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 3 tablespoons olive oil
• 2 large onions, finely sliced
• 300 g artichoke hearts, grilled and halved
• 300 g mixed mushrooms, halved if large
• 1 garlic clove, crushed
• 1 teaspoon fresh thyme leave
• 500 g ready-made shortcrust pastry
• 1 egg, plus
• 1 pinch salt, plus
• 1 tablespoon water, beaten together to glaze
• 1/4 cup flat leaf parsley, very roughly chopped
• 142 ml sour cream, to serve

Recipe

• 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.
• 2 on a floured surface, roll out the pastry into a rough circle about 40cm in diameter and drape over a large baking sheet.
• 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.
• 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.