For the pastry- use a food processor to pulse together the flour, butter and seasonings. When you have the consistency of breadcrumbs, add the sour cream and pulse until the mix binds together. If the mix seems dry you can add a little water. Form the dough into a flat disc, wrap with glad wrap and refrigerate while you prepare the filling.
For the filling- Prepare the nettles wearing gloves. Plunge them into boiling water for one minute or until the leaves have wilted. Drain off the excess water and pick the leaves from the stems. They are now ready to use. Next place a large frypan over a medium heat. Add the butter and sauté the mushrooms until they are brown and soft, season well with salt and pepper set aside in the fridge to cool.
Roll out the pastry into a large circle 3-5mm in thickness and place onto a baking tray. Spread over the nettles, then lay the mushrooms over the top. Fold the outer edge in about 3cm to form the crust. Bake in an oven at 180°C for about 30 minutes or until the pastry has browned and risen. Allow to cool slightly before serving.
250g of stinging nettles (substitute w/ spinach)
250g large field mushrooms, sliced
¼ cup butter
1 egg, lightly beaten
salt and pepper
200g unsalted butter, diced
1 ¾ cups plain flour
½ cup sour cream
1 teaspoon mountain pepperberry seasoning
½ teaspoon salt