Artichoke Pie Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a large skillet over medium heat. Saute garlic until it starts to brown. Stir in the artichoke hearts and cook 10 minutes before adding the bread crumbs and half of the parmesan cheese. When heated through, transfer half of artichoke mixture to pie crust.
• Pour eggs over artichoke mixture and sprinkle in the rest of the parmesan cheese. Spoon the rest of the artichoke mixture into the pie and top with mozzarella cheese.
• Bake in preheated oven for 45 minutes, or until crust begins to brown.

Steps:

• Preheat the oven to 375 degrees F. Line a half-sheet pan with parchment paper and set aside.
• Using a half-sheet pan as a guide, roll the Flaky Pastry Dough out to a bit larger than the sheet pan (13 by 18 inches). Trim the dough with a sharp knife and transfer to the prepared sheet pan (it should fit snugly). Refrigerate for 20 minutes to chill.
• Dock the dough with a fork and bake until risen and golden brown on top, about 35 minutes. Set aside.
• In a skillet, combine the olive oil, onions and garlic; saute over medium heat until the onions have softened, about 15 minutes. Add the maple syrup and paprika and stir to combine.
• In the bowl of a food processor, combine the cream cheese, artichoke hearts, Parmigiano-Reggiano, mayonnaise, the onion mixture and salt and pepper to taste. Pulse until mostly smooth, with a few small artichoke pieces remaining.
• Gently spread the artichoke mixture over the pastry, leaving a 1/2-inch border. Top with the sliced tomatoes. Bake until the edges of the filling are beginning to brown, about 15 minutes.
• Top with the fresh herbs. Serve warm and immediately.
• Add the flour and salt to a large bowl and stir to combine. Add the butter and toss to combine. With your fingers, begin to "smush" the butter into flat pieces. Continue smushing until all the butter is flattened but none of the pieces are larger than a quarter. The flour will look like coarse cornmeal.
• Add the water, quickly folding it in with a wooden spoon to distribute the moisture. (Do not stir vigorously--the dough should appear shaggy.) Use your hands to break up any large clumps of moisture. Then use your knuckles or a palm to smear the dough up the sides of the bowl (a technique known as fraisage). This distributes the butter over a larger surface to achieve larger flakes and compact the dough. Once you've gone around the bowl one time, fold the dough over itself a few times to pick up any dry bits from the bottom. Gently press the dough into a disk. (Note: The dough should remain very cool to the touch throughout the process. If it approaches room temperature, refrigerate it for 5 to 10 minutes to chill.)
• Transfer the dough to a lightly floured work surface and roll out to a 10-by-12-inch rectangle. Perform a letter fold by folding one of the short ends towards the middle and the other short end over the first, like folding a business letter.
• Turn the dough 90 degrees, so the long side faces you, and perform a second letter fold. Turn the dough 90 degrees again; perform a third letter fold.
• If the dough still feels cool, it can be used immediately. Otherwise, wrap it in plastic wrap and chill for at least 20 minutes. The dough can be refrigerated for up to 1 week or frozen for up to 1 month.

Steps:

• Pulse together the flour, sugar and salt in a food processor fitted with a metal blade. Add about a third of the chilled butter cubes and process until the butter is absorbed. Add the remaining butter and pulse until the butter is the size of peas. Pulse in the vinegar. Then add the ice water, pulsing quickly a few times to combine. Squeeze some dough between your fingers--it should just hold its shape without feeling wet. If it is crumbly, add more ice water a tablespoon at a time. (Pulse quickly, do not overwork or the dough will be tough.0 Wrap the dough loosely in a large piece of plastic wrap, then firmly press and flatten the dough into a thin round. Refrigerate for 1 hour.
• Lightly flour a work surface, then roll the dough into an 11- to 12-inch round, about 1/8 inch thick. Center the dough in a 9-inch pie plate, with an even overhang all around. Fold the edges and flute or crimp. Chill for at least 30 minutes.
• Preheat the oven to 375 degrees F.
• Press a piece of foil over the chilled crust, then fill with pie weights, raw beans or rice. Bake to set the crust, about 20 minutes. Remove the foil and weights and bake until the crust is light brown, 5 to 10 minutes more. Let cool slightly before adding the filling.
• Sprinkle the shallots evenly into the crust. Combine the artichoke hearts with the feta and sprinkle it in an even layer over the shallots.
• Whisk together the half-and-half, parsley, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
• Pour the custard over the filling. Lower the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.

Steps:

• Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
• In large bowl, toss mozzarella cheese, bacon, sun-dried tomatoes, dressing and artichokes. Spread mixture in pie plate.
• In medium bowl, beat remaining ingredients with whisk or fork until blended. Pour over mixture in pie plate.
• Bake 25 to 30 minutes or until golden brown and knife inserted in center comes out clean. Let stand 5 minutes before serving.

Steps:

• Heat the olive oil in a heavy-bottomed pan and add the leeks and onion. Season and cook over a medium heat until the leeks and onion are soft, stirring frequently. Add the garlic and cook for another 2 mins. Make sure that the mixture isn't too 'wet' or it will make your pie soggy. If it is, turn the heat up to cook off the excess moisture. Add the artichoke, then set aside to cool.
• Mix together the ricotta, parmesan, egg and herbs together in a large bowl, then tip in the cooled vegetables. Season and mix with a fork.
• Clear a big space on your work surface or kitchen table - you're going to construct a pastry that is one metre wide. Take one piece of filo, put it on the work surface with the long side facing you and brush it with butter. Put two more pieces on top, brushing each one with butter. Now do the same again with three layers, overlapping the previous sheets to the left side by about 3cm. Keep doing this until you have one metre of overlapping buttered pastry sheets.
• Heat the oven to 220C/200C fan/gas 7 and put in a baking sheet to warm up. Spoon the filling in a thin layer onto the pastry, about 2.5cm from the edge. Keep going until you have filled the entire length. Carefully roll this up, working from the edge nearest you, until you have a long sausage shape. You need to be firm, but don't roll too tightly or the filo will split. You should have a couple of unused sheets of filo left, so use these to patch things up, if you need to.
• Working from one end of the sausage shape, coil the pastry, then carefully transfer onto a baking sheet (about the same size as the one warming in the oven).
• Brush the pie with butter, sprinkle over the sesame seeds, then slide the baking sheet onto the one that's already in the oven (this helps to ensure even cooking). Bake for 30-35 mins, or until golden. Leave the pie to cool a little before eating.

Steps:

• Fit unbaked pie crust into a 10" pie plate.
• Heat oven to 400°F.
• Do not prick the pie crust but bake for 10 minutes or until lightly browned, remove pie crust& lower oven temp to 300 degrees F.
• In a saucepan melt the butter (margarine).
• Blend in the flour, dill weed, salt and pepper.
• Stir in the milk, stir constantly until the mixture boils and thickens and remove from heat.
• Add cheese, stir the mixture until the cheese has melted; set aside.
• In a skillet with a tbsp butter saute the artichoke hearts, green onions and pimiento until the onions are wilted.
• in a large bowl beat the egg whites and cream of tartar until stiff peaks form In a small bowl beat the yolks until they are lemon colored.
• Gradually beat the cheese mixture into the egg yolks.
• Pour the egg yolk mixture over the egg whites and fold together gently.
• Spoon artichoke mixture into the pie shell.
• Pour souffle over the artichokes.
• Bake 45-55 minutes or until a knife comes out clean inserted in the middle and it is a heavenly golden color.
• Serve at once with Chicken Parmesan sauce (Recipe #24485).

Steps:

• Saute artichokes in olive oil til softened.
• season with garlic salt.
• While artichokes cool slightly, in bowl beat eggs.
• grate mozzarella cheese into eggs then add artichoke mixture & mix well.
• Pour mixture into a pie shell, sprinkle on parm. cheese then top with other inverted shell.
• Bake at 350 for 1 hour.
• Note: 2nd pie shell may break up a bit, just piece it together as best you can, it tates so good it doesnt matter.
• This also reheats in microwave nicely the next day for breakfast lunch & dinner!

Steps:

• Preheat oven to 350 degrees F.
• Heat oil in a large skillet over medium heat.
• Saute garlic until it starts to brown.
• Stir in the artichoke hearts and cook 10 minutes before adding the bread crumbs and half of the parmesan cheese.
• When heated through, transfer half of artichoke mixture to pie crust.
• Pour eggs over artichoke mixture and sprinkle in the rest of the parmesan cheese.
• Spoon the rest of the artichoke mixture into the pie and top with mozzarella cheese.
• Sprinkle chopped tomato, if using, over top.
• Bake in preheated oven for 45 minutes, or until crust begins to brown.
• Enjoy!

Steps:

• 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.
• On a floured surface, roll out the pastry into a rough circle about 40cm in diameter and drape over a large baking sheet.
• 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.
• 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.

Steps:

• Brush the bottom and sides of a 9-in. pie plate with 2 tablespoons oil; sprinkle with bread crumbs. Set aside. , In a skillet, saute mushrooms in remaining oil; drain. Remove from the heat. Squeeze spinach dry; add to mushrooms. Stir in artichokes, bread cubes, 1 cup of cheese, pimientos, eggs and garlic powder; stir well. , Spoon into the prepared pie plate. Bake, uncovered, at 350° for 30 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes longer or until the cheese is melted. Let stand for 10 minutes before cutting.

Steps:

• Mix together flour, olive oil, egg, salt, and 3/4 cup cold water in a large bowl until dough just holds together (it should be fairly dry).
• Divide dough into 2 balls, using two-thirds of dough for bottom crusts and one-third for top crusts.
• Roll out dough for bottom crusts on a floured surface until very thin and almost transparent.
• Cut out eight 6 and 1/2-inch circles.
• Wrap bottom crusts in plastic and set aside.
• Roll out dough for top crusts on floured surface and cut out eight 5-inch circles.
• Wrap top crusts in plastic and set aside.
• Prepare the Filling:.
• Heat 2 tbsp olive oil in a pan over medium heat.
• Add onions and cook until slightly golden, about 6?8 minutes.
• Remove from heat and allow to cool.
• Mix together ricotta cheese, parsley, Parmigiano-Reggiano cheese, and sauteed onions in a large bowl.
• Season to taste with salt and pepper.
• Preheat oven to 375?F.
• Assemble pies:.
• Place bottom crusts on a lightly oiled and floured baking sheet.
• Spoon 1 and 1/2 tbsp filling on each bottom crust and spread evenly, leaving 1 and 1/2-inch of crust exposed around edge.
• Divide artichokes between pies, arranging on top of filling, then spoon another 1 and 1/2 tbsp filling on top of each and add top crusts.
• To form pies, fold edges of bottom crusts over edges of top crusts.
• Pinch to seal, and then fold over again to create a slightly thicker edge.
• Brush tops with a little olive oil.
• Slit top of each pie 4 times in a crisscross pattern to allow steam to vent during baking.
• Bake until slightly golden, about 25-30 minutes. Serves 8.
• That's it!

Steps:

• Soften the leeks in the butter for a couple of mins. Add the spinach to the pan, cover and cook for 5-6 mins more until the spinach has just thawed.
• In a separate bowl, beat the ricotta and eggs with the parmesan, spinach mix, nutmeg and plenty of seasoning. Stir in the artichokes and tomatoes.
• Heat oven to 180C/fan 160C/gas 4. Line the base and sides of a greased 23cm clip-sided or loose-based tin with the filo pastry. Brushing each sheet lightly with the oil, place in the tin, oil-side down, leaving excess to hang over the edge. Turn the tin a quarter turn after each sheet.
• Tip filling into the tin, fold excess pastry onto the top of the pie, a sheet at a time, crumpling to give a ruffled effect. Bake for 11⁄2hrs until golden and firm.

Steps:

• Remove pie shells from freezer; turn 1 shell out of foil pan onto waxed paper and let thaw for 10 minutes; press gently to flatten.
• In a medium skillet, cook garlic in hot oil, stir in artichokes and mushrooms; spoon mixture into bottom of the pie shell still in the pan.
• In a small bowl, combine eggs, cheeses, olives and pepper; pour over vegetables.
• Place flattened shell on top, turn under and crimp edges; cut slits in the top.
• Bake at 350° for 40-50 minutes; let cool 5 minutes before cutting into wedges.