Mrs Cardinals Artichoke Pie Recipes

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 (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:

• 1. Drain artichokes and cut each one in half. In bowl mix together artichokes, eggs, pepperoni,mozzarella cheese, salt , pepper and grated cheese. Pour into pie shell and bake @ 350 degrees for 45 minutes!

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:

• 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 350 degrees. Place the chicken breasts on a baking sheet, and rub with olive oil. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Place in oven, and roast until cooked through, 35 to 40 minutes. Remove from oven, and, when cool enough to handle, remove the meat from the bones and skin, and cut into 1-inch dice. Set aside.
• Combine the chicken stock and bouillon cubes in a medium saucepan, and heat, making sure bouillon cubes have dissolved. Set aside.
• Melt the butter in a large pot or Dutch oven set over medium heat. Add the onions, and saute until translucent, 10 to 15 minutes. Add the flour, and cook on low heat, stirring often, for 3 minutes. Add the reserved hot chicken stock, and let simmer, stirring often, until thickened, about 3 minutes more. Add the remaining 1 1/2 teaspoons salt, 1/2 teaspoon pepper, heavy cream, artichoke hearts, peas, whole onions, parsley, Parmesan cheese, and reserved chicken; mix well.
• Divide chicken mixture among six 5 1/2-inch ovenproof bowls; set aside to cool. Heat oven to 375 degrees. Roll out each piece of dough on a lightly floured surface to 1/8 inch thick. Cut three circles from each, making a round slightly larger than the top of each bowl. Brush outside rim of bowl with egg wash, place a round of dough over each bowl, fold the dough over the top, and trim edges about 1 inch below the top. Repeat until all the bowls are covered in dough.
• Brush the tops with egg wash; make two or three slits in the top of each with a sharp knife. Sprinkle tops with salt; bake until crust is golden brown and filling is bubbling, 1 to 1 1/4 hours.

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:

• *Saute butter in pan. Add enough bread crumbs until they are absorbed in butter. Do not burn. Set aside. This is the topping for the pie. *Drain oil from artichokes. Wash and dice artichokes to bite size pieces. I cut the hard stems from the bottom and use the softer portion of the artichoke. Saute artichokes in a frying pan with olive oil until tender. *Beat three eggs in a small mixing bowl with S&P and oregano. * Pour artichokes into pie crust and pour egg mixture on top of that. *Sprinkle with a layer of parmesan cheese. * Place bread crumb topping on top. * Bake at 350 for 35 minutes (could be longer or less, can�t quite remember - you want the egg mixture to cook, but not burn the bread crumbs).
• *Saute butter in pan. Add enough bread crumbs until they are absorbed in butter. Do not burn. Set aside. This is the topping for the pie. *Drain oil from artichokes. Wash and dice artichokes to bite size pieces. I cut the hard stems from the bottom and use the softer portion of the artichoke. Saute artichokes in a frying pan with olive oil until tender. *Beat three eggs in a small mixing bowl with S&P and oregano. * Pour artichokes into pie crust and pour egg mixture on top of that. *Sprinkle with a layer of parmesan cheese. * Place bread crumb topping on top. * Bake at 350 for 35 minutes (could be longer or less, can�t quite remember - you want the egg mixture to cook, but not burn the bread crumbs).