Artichoke & wild mushroom pie

Recipe uploaded by

Lesley Waters

2 ratings

Recipe by Lesley Waters

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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.

Wild mushrooms

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

Per serving

560 kcalories, protein 7g, carbohydrate 44g, fat 41 g, saturated fat 14g, fibre 4g, salt 1.55 g

Latest comments and suggestions

• Lesley

  21 November 2007

  Lesley commented on this recipe

  i saw Lesley do a recipe on TV doing a mushroom pie similar to this but not with artichokes, it was delightful and very easy but sadly I can not find it , any help?

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• Raluca

  31 August 2008

  Raluca commented on this recipe

  Incredibly flavoured and good! It's perfect even as a snack, if you are hungry and you do not necessarily want to sit at the table and take an entire meal :))))).

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• TheEdda

  26 December 2008

  TheEdda rated and commented on this recipe

  

  This pie is fantastic: rustic, homely, warming, and full of flavour. Be sure to use the salad recipe from Gordon Ramsay (see 'Goes well with...'). A well-aged Rioja is a nice accompaniment.

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• Briony

  14 May 2009

  Briony rated and commented on this recipe

  

  This was absolutely delicious and received rave reviews all around from my family. I used about 500g of mushrooms and still felt this wasnt enough.....I do love mushrooms though! Next time I plan to add some goats cheese to the top for an extra dimension / flavour and ill do about 700g of mushrooms.

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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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Difficulty and servings

Serves 6

Preparation and cooking times

Cook 1 hr min

Vegetarian

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

Per serving

560 kcalories, protein 7g, carbohydrate 44g, fat 41 g, saturated fat 14g, fibre 4g, salt 1.55 g

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