- 6 dl flour
- ½ tsp salt
- 200 g butter, in cubes from fridge
- 3-4 tbsp very cold water
- (alternatively, use ready-made pastry 500 g)
- 15 g Kaavi Porcini dried tube chanterelle mushrooms
- 4 dl warm water
- 1 tbsp olive oil
- 1 medium-sized onion, chopped
- 240 g artichoke hearts preserved in water, cut into 2-4 pieces
- 1 crushed garlic clove
- 1 tsp fresh thyme
- Pinch of salt
- Pinch of pepper
- 1 egg yolk for brushing the pastry
- Large spoonful of crème fraiche
- Fresh thyme
Pastry base instructions:
- Mix the flour and salt in a bowl. Add the butter cubes and mix with a blender or pinch in to a smooth crumb-like mix.
- Slowly add the cold water one tablespoon at a time. Mix thoroughly after each spoonful. Continue for 3 or 4 tablespoons.
- Move the pastry to a floured surface and knead a few times to combine the pastry. Shape the pastry into a 20cm round sheet and cover with cling film. Put the pastry in the fridge for 30 minutes to set. While the pastry is setting, you can prepare the filling.
- If you, alternatively use a ready-made pasty, remember to roll out the pastry in advance and keep it in the fridge while you prepare the filling.
- Soak the tube chanterelle mushrooms in warm water for 10 minutes. Squeeze them dry and put aside.
- Fry the mushrooms with olive oil in a wide frying pan at medium temperature for one minute. Add the chopped onion, sauté for about 2 minutes.
- Add the artichoke hearts and the crushed garlic clove, and sauté for a couple of minutes. Season with salt and pepper and remove from the hob.
- Preheat the oven to 200 degrees.
- Take the pastry out of the fridge and place on a well-floured surface. Roll out into a 35cm round base.
- Spread the artichoke-onion filling evenly on to the base, leave an edge of about 2 cm.
- Place the mushrooms evenly on top. You can also first mix the mushrooms and the artichoke-onion filling and then spread the mixture on to the base.
- Fold the edge of the pie on top of the filling. Brush the pastry's edges with egg yolk. Cover only the filling part of the pie with aluminium foil, leaving the edge of the pastry bare.
- Place the pie on the middle rack of the oven for about 30 minutes. Let it bake until the pastry is brown. Let the pie cool down for about 10 minutes before serving.
- Serve, for example, with crème fraiche and thyme.