A rustic, savoury vegetarian pie, flavoured with grilled artichokes, wild mushrooms and finished with soured cream.
3 tbsp olive oil
2 large onions, peeled, finely sliced
300g/10oz grilled artichoke hearts (from the deli, or a jar), halved
300g/10oz mixed mushrooms (wild or cultivated), halved if large
1 garlic clove, crushed
1 tsp fresh thyme leaves
500g pack ready-rolled 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
salt and freshly ground black pepper, to season
Takes 1 hour • Serves 6
1 Preheat the oven to 200°C/Gas 6/fan oven 180°C. Heat half the oil in a frying pan, then gently fry the onions for 12–15 minutes until softened and lightly browned. Tip them into a bowl, mix with the artichoke hearts, season, set aside. Heat remaining oil in the same pan, stir fry the mushrooms for 2–3 minutes until soft. Add garlic and thyme, cook 1 more minute. Season, let cool.
2 On a floured surface, roll out the pastry to a rough 40cm/16in circle. Drape over a large baking sheet. Pile on onions and artichokes and spread out evenly, leaving a 10cm/4in border at the edge. Top with mushrooms.
3 Bring pastry edges over the filling. Brush exposed edge with the egg glaze. Bake for 20–25 minutes until crisp and golden. Serve with soured cream, sprinkled with parsley.
• Per serving 560 kcals, protein 7g, carbohydrate 44g, fat 41g, saturated fat 14g, fibre 4g, added sugar none, salt 1.55g