Ham and Cheese Artichoke Pie
This Ham and Cheese Artichoke Pie is stuffed with tender artichoke hearts, smoky ham, and melty cheese in a deliciously flaky buttery pie crust for the perfect savory pie!This flavorful pie is great for brunch, lunch, dinner, picnics, and special occasions!
Ingredients
- 1 batch All-Butter Pie Crust (or store-bought puff pastry also works for a quick and easy option)
- 7-9 oz (200-250 g) frozen artichokes hearts (or 4-5 fresh artichokes, check notes down below for how to clean them)
- Salt and pepper
- 5 oz (140 g) fresh mozzarella (chopped and drained, mozzarella pearls also work but make sure to half them and drain them)
- 6 slices (150 g) smoked deli ham (chopped)
- 1 egg (beaten, for brushing the pie)
Instructions
- Prepare the pie crust. Roll out the first disc of prepared pie dough into a 12-inch (30 cm) disc then fit into an 8-inch (20 cm) pie dish and remove any excess dough leaving enough to seal with the top layer and crimp. Place the baking dish in the refrigerator while you make the filling. Preheat the oven to 350F (180C).
- Saute the artichokes. If using fresh artichokes, see the notes in the recipe card down below on how to clean fresh artichokes. In a medium pan over medium heat, saute the artichokes with a splash of olive oil and season with salt and pepper. Saute until softened, about 3-4 minutes or longer if they’re frozen. Turn off the heat and transfer to a shallow bowl and allow to come down to room temperature, then chop.
- Assemble the pie. Remove the pie dish from the refrigerator and add the artichokes, ham, and cheese. Remove the second disc of pie dough from the refrigerator, roll out, place on top of the filling, remove the extra dough, seal the edges by pinching the top layer of the dough with the bottom layer, then crimp the border. Brush with egg.
- Bake for 30-35 minutes or until the top layer is golden and flaky. Remove from the oven, allow to cool down for 15-20 minutes, then slice and serve!
Notes
How To Clean Fresh Artichokes: Prepare a big bowl with water with a few slices of lemon in it for the artichokes to keep them from turning brown (kinda like apples). Pull off the outer leaves until you get to the thin pale yellow leaves in the center. Shave off the sides of the stems to get to the center and keep that. Cut each artichoke in half and remove the fur inside. Immediately dunk the clean artichoke heart in the lemon water and leave it there as you clean the remaining ones. Drain when ready to cook.
Storing Instructions: Store covered in the refrigerator for up to 3-4 days. I do not recommend freezing this pie as it might turn out a bit soggy but if you don’t mind, freeze as you would any fruit pie such as peach pie.
Reheating Instructions: Reheat in the oven at 350F (180C) for 5-10 minutes or until warm. You can microwave it but I don’t recommend it as the crust will turn out rubbery.
Nutrition
Calories: 122kcalCarbohydrates: 2gProtein: 10gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.003gCholesterol: 47mgSodium: 380mgPotassium: 143mgFiber: 1gSugar: 0.2gVitamin A: 188IUVitamin C: 1mgCalcium: 99mgIron: 0.5mg
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