This rustic savoury pie shows just how modern vegetarian dishes can excite and thrill all appetites
Cook:1 hr
Serves 6
3 tbsp olive oil2 large onions, finely sliced300g grilled artichoke hearts, halved300g mixed mushrooms, halved if large1 garlic clove, crushed1 tsp fresh thyme leaves500g pack ready-made shortcrust pastry1 egg, a pinch of salt and 1 tbsp water, beaten together to glazelarge handful flat leaf parsley leaves, very roughly chopped142ml carton soured cream, to serve
STEP 1Heat 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 2On a floured surface, roll out the pastry into a rough circle about 40cm in diameter and drape over a large baking sheet.STEP 3Pile 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 4Bring 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.
