CookEat Recipe
Artichoke and Pea Pie with Sweet Shortcrust
Artichokes and peas layered with Parmesan and a meat-jus white sauce, beneath a golden sweet shortcrust lid.
Method
Steps
Step 1
Gather the ingredients: 12 small artichokes; 150 g shelled fresh peas; 120 g butter: 40 g for vegetables, 10 g for sauce and 70 g for pastry; 50 g finely grated Parmesan; 400 ml prepared meat jus, about 200 ml for vegetables and 200 ml for sauce; 245 g plain flour: 15 g for sauce and 230 g for pastry, plus a little for rolling; 85 g icing sugar; 30 g plain fresh rendered lard; 1 egg; 1 extra egg yolk for brushing; Salt and black pepper; Water for blanching.
Step 2
Make the pastry first. Mix 230 g flour with the icing sugar, rub in 70 g cold butter and the lard until evenly distributed, then add the whole egg and bring together into a dough. Work briefly; if needed, add only a teaspoon or two of cold water. Flatten, cover and refrigerate for about 30 minutes.
Step 3
Trim all tough inedible leaves and tips from the artichokes, peel the edible stems and cut the heads in half. Remove any fibrous choke. Parboil the artichoke halves in salted water for about 5–7 minutes and the peas separately for about 2–3 minutes, leaving both partly cooked. Transfer briefly to clean cold water, drain and dry thoroughly. Cut each artichoke half into two wedges.
Step 4
Put the artichokes and peas in a broad pan with 40 g butter, season with salt and pepper and cook gently for about 5 minutes. Add about 200 ml meat jus and simmer for about 15–20 minutes, until tender, adding a little water if needed. Leave only enough liquid to coat the vegetables.
Step 5
Melt the remaining 10 g butter in a small saucepan, stir in 15 g flour and cook briefly until pale hazelnut. Gradually stir in about 200 ml meat jus and simmer for at least 5 minutes, until smooth and thick enough to bind the vegetables. Adjust with a little more jus or water if needed. This sauce uses meat jus, not milk.
Step 6
Heat the oven to 180°C. Arrange the artichokes and peas in a shallow ovenproof dish about 26–28 cm across, layering them with the binding sauce and Parmesan. Roll the chilled pastry about 4–5 mm thick and cover the dish with a single lid, pressing it to the rim and cutting a small vent. There is no pastry lining underneath. Brush with the beaten extra yolk.
Step 7
Bake for about 30–40 minutes until the pastry is golden and cooked through, the sauce bubbles and the centre reaches 74°C. Protect the top loosely with foil if it colours too quickly. Serve hot, dividing into eight portions.
Cooked it? Rate it.
Cooked 0 times