Artichoke & Wild Mushroom Pie Recipe

Name: Artichoke & Wild Mushroom Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.

284

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons olive oil, 2 large onions, finely sliced, 300 g artichoke hearts, grilled and halved, 300 g mixed mushrooms, halved if large, and more.

Yes, Artichoke & Wild Mushroom Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Artichoke & Wild Mushroom Pie

How did you like this recipe?

Frequently Asked Questions