Artichoke and Wild Mushroom Pie

• olive oil↗3 ст. л. tbsp
• large onions2

  thinly sliced

• grilled artichoke hearts↗300 г g

  halves

• mixed mushrooms↗300 г g

  cut in half if large

• garlic clove↗1

  minced

• fresh thyme↗1 ч. л. tsp

  leaves

• packet of ready shortcrust pastry500 г g
• egg↗1

  pinch of salt and 1 tbsp water, beaten together for glaze

• parsley (flat leaves)↗велика жменя

  leaves, very coarsely chopped

• sour cream (sourness)↗142 мл ml

  for serving

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (convection) / 180 °C (fan) / gas 6. In a medium skillet heat half the oil, then sauté the onion for 12–15 minutes until soft and lightly browned. Transfer the onion to a bowl, mix with the artichokes, season to taste and set aside. In the same skillet, without washing, heat the remaining oil over high heat. Add the mushrooms, quickly sauté for 2–3 minutes until tender, then add the garlic and thyme leaves, cook another minute. Remove from heat, season well and let cool.

2. 2

   Dust the work surface with flour, roll out the shortcrust pastry into a circle about 40 cm in diameter and transfer it to a large baking tray.

3. 3

   In the center of the pastry place the prepared onion and artichokes, spreading evenly and leaving a 10 cm border. Then layer the mushrooms on top.

4. 4

   Fold the pastry edges over the filling, forming a rim, and brush the exposed edges with an egg glaze. Bake for 20–25 minutes until the crust is crisp and golden. Sprinkle with coarsely chopped parsley and serve immediately with sour cream or your favourite sauce.