Savory Artichoke Pie by @cakeofgina_

2h

8 servings

🌾

250 g

Buckwheat flour

🌾

250 g

All-purpose flour

🧈

250 g

Butter

💧

130 ml + 0.5

Water

🧂

Salt

🥕

Artichokes

🍋

Lemon

🫒

Olive oil

🧅

Shallot

🥔

Potatoes

🧀

Stracchino

🧀

Pecorino

🌿

Mint

🥚

Egg

🥛

Milk

  1. Rub
    • Butter
    • Buckwheat flour

    Rub the cold cubed butter into the buckwheat and all-purpose flours.

  2. Add
    • Water
    • Salt

    Add the iced water and the salt.

  3. Work

    Work the dough until it becomes a smooth ball.

  4. Rest

    Let the dough rest in the fridge for at least one hour.

  5. Cut
    • Artichokes

    Clean the artichokes and cut them into wedges.

  6. Step
    • Artichokes
    • Lemon
    • Water

    Immerse the artichoke wedges in water and lemon so they do not blacken.

  7. Cook
    • Artichokes
    • Olive oil
    • Shallot

    Cook the artichokes in a pan with oil, shallot and cubed potatoes.

  8. Cook
    • Water

    Moisten with half a glass of water while cooking.

  9. Arrange
    • Stracchino
    • Pecorino
    • Mint

    Once cooled, arrange the filling on the brisée with small dollops of stracchino, a dusting of pecorino and mint.

  10. Add
    • Egg
    • Milk

    Optionally add a beaten egg with milk to bind the filling further.

  11. Bake

    Bake for about 30 minutes.

  12. Bake

    Bake the top crust separately for about 15 minutes.

Savory Artichoke Pie by @cakeofgina_

2h

8 servings

🌾

250 g

Buckwheat flour

🌾

250 g

All-purpose flour

🧈

250 g

Butter

💧

130 ml + 0.5

Water

🧂

Salt

🥕

Artichokes

🍋

Lemon

🫒

Olive oil

🧅

Shallot

🥔

Potatoes

🧀

Stracchino

🧀

Pecorino

🌿

Mint

🥚

Egg

🥛

Milk

Preparation Steps

  1. Step 1/12

    Rub the cold cubed butter into the buckwheat and all-purpose flours.

    🧈Butter
    🌾Buckwheat flour
    🌾All-purpose flour
    🥣Bowl

  2. Step 2/12

    Add the iced water and the salt.

    💧Water
    🧂Salt
    🥣Bowl

  3. Step 3/12

    Work the dough until it becomes a smooth ball.

    🥣Bowl

  4. Step 4/12

    Let the dough rest in the fridge for at least one hour.

  5. Step 5/12

    Clean the artichokes and cut them into wedges.

    🥕Artichokes
    🔪Knife
    🪵Cutting board

  6. Step 6/12

    Immerse the artichoke wedges in water and lemon so they do not blacken.

    🥕Artichokes
    🍋Lemon
    💧Water
    🥣Bowl

  7. Step 7/12

    Cook the artichokes in a pan with oil, shallot and cubed potatoes.

    🥕Artichokes
    🫒Olive oil
    🧅Shallot
    🥔Potatoes
    🍳Pan

  8. Step 8/12

    Moisten with half a glass of water while cooking.

    💧Water
    🍳Pan

  9. Step 9/12

    Once cooled, arrange the filling on the brisée with small dollops of stracchino, a dusting of pecorino and mint.

    🧀Stracchino
    🧀Pecorino
    🌿Mint
    🥖Rolling pin
    🍳Baking dish

  10. Step 10/12

    Optionally add a beaten egg with milk to bind the filling further.

    🥚Egg
    🥛Milk
    🥄Whisk

  11. Step 11/12

    Bake for about 30 minutes.

    🍳Baking dish

  12. Step 12/12

    Bake the top crust separately for about 15 minutes.

    🍳Baking dish

Composition

Ingredients

Types

Grains, Dairy, Other, Spices, Vegetables, Fruits, Oils, Herbs, Eggs

Ingredients

Buckwheat flour, All-purpose flour, Butter, Water, Salt, Artichokes, Lemon, Olive oil, Shallot, Potatoes, Stracchino, Pecorino, Mint, Egg, Milk

Notes

Buckwheat flour (for the brisée pastry), Butter (cold, cubed, for the brisée pastry), Water (iced, for the brisée pastry, half a glass, used to moisten the artichoke and potato filling while cooking), Salt (to taste, for the brisée pastry), Artichokes (amount to taste, cleaned and cut into wedges), Lemon (juice, for soaking the artichokes so they do not blacken), Olive oil (for cooking the artichokes, potatoes and shallot), Shallot (amount to taste, cooked with the artichokes), Potatoes (cubed, amount to taste), Stracchino (in small dollops, amount to taste), Pecorino (grated, sprinkled on top, amount to taste), Mint (amount to taste), Egg (beaten with milk, optional binder, can be added or not), Milk (beaten with egg, optional binder, can be added or not)

Allergens

Gluten, Milk, Eggs

Dietetics

Dietary regimen

Pescatarian, Nut-Free, soy-free, Sugar-Free, Vegetarian

Calories

360 kcal

Macro nutrients

Protein: 8g, Carbohydrates: 32g, Fat: 22g, Fiber: 4g, Sugars: 2g

Nutritional Information

Minerals

Calcium: 120mg, Iron: 1.5mg, Potassium: 350mg, Sodium: 380mg

Vitamins

Vitamin A: 120mcg, Vitamin C: 8mg, Vitamin K: 15mcg, Folate: 40mcg

Preparation

Time Information

Preparation

1 hour 30 minutes

Cooking

30 minutes

Overall

2 hours 0 minutes

Difficulty

Level

Hard (3/4)

Steps

12 steps

Equipments

Utensils

Bowl, Knife, Cutting board, Pan, Rolling pin, Baking dish, Whisk

Appliances

Oven, Refrigerator

Type

Type

Type Of Dish

Main Course

Occasions

Easter

Origin

Source

Platform

instagram

Original Creator

@cakeofgina_

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Flaky, Creamy, Rustic

Flavors

Savory, Herby, Earthy, Tangy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : 3 days (store in an airtight container,reheat before serving), freezer : 1 month (wrap tightly or use an airtight container,thaw in the fridge before reheating), room temperature : a few hours (keep covered,not recommended for long storage due to dairy filling)