Aren’t we all fans of meal prep? Remember our easy and tasty mushroom and artichoke frittata? Well, with the same fillings, you can prepare a fantastic savory pie that can become a main dish, a party snack, or an easy-to-carry street food if you are traveling, commuting, or at work.
For this quick mushroom and artichoke savory pie recipe, you can use half of the filling we used for the frittata, so making a bit more and keeping it for these two dishes is a great and easy way to meal prep.
Serve it either as a complete meal maybe accompanying it with a green salad or place it in your bento box with some greens and take it with you to work the day after.
Mushroom and Artichoke Savory Pie Ingredients – Tips
- Opt for fresh and organic artichokes: pesticides can make them more difficult to digest.
- The mushrooms we used are the white button type, also known as champignon. If you can’t find them or you don’t like them, you can opt for fresh shiitake, crimini, portobello, or oyster mushrooms. Opt for organic mushrooms as they literally absorb every substance of the dirt they grow up in.
- Parmigiano Reggiano cheese is what we found it’s the best dairy combination because it’s not too strong and doesn’t cover the other ingredients. If you can’t find it, you can opt for a light grated cheese of your area, while if you are allergic to dairy, you can use nutritional yeast or a vegan-friendly, plant-based cheese substitute.
- The olive oil we used and suggest is extra-virgin.
Make sure you read our easy mushroom spinach pasta recipe.
Artichoke and Mushroom Savory Pie Tips
- Remember to pierce the surface of the puff pastry sheet with a fork to avoid it opening when in the oven.
- When preparing the artichoke leave it on water and lemon to avoid it turning black.
- You can serve the mushroom and artichoke savory pie hot or just warm and cut in small squares.
- It can be kept in the fridge and it’s delicious also the day after.
- This lovely savory pie is easy to carry and handy to eat at work, in school, or if you are going to a picnic!
Possible Savory Pie Variations
Here really your imagination can run wild. Mushroom and artichoke is a great combination for a savory pie but if artichokes are not in season, you can always try new fillings.
- Zucchini and tomatoes. This is a classic summer pie, great to eat warm or even cold. Zucchini have a delicate flavor so they are easy to match everywhere.
- Broccoli and ricotta cheese. This is another favorite. If you can’t find ricotta, you can replace it with a light fresh cheese of your choice, even mozzarella if you have it.
- Broccoli and pancetta. If this sounds too Italian, you can replace the pancetta with bacon.
- Spinach and ricotta. Ricotta is a fresh cheese with a neutral flavor so it makes a great combination in many pies.
- Bell peppers and black olives. This is another summer favorite, a delicious combination.
Mushroom and Artichoke Savory Pie Recipe Directions
Equipment
- 1 Cutting board
- 1 Kitchen knife
- 1 Large skillet
- 1 baking tray
Ingredients
- 1 medium-sized artichoke
- 50 gr fresh white button mushrooms (champignon)
- 1 medium-sized potato
- 1 egg
- 20 gr grated Parmigiano Reggiano cheese
- 1 mozzarella cut in small cubes
- 1 rectangular puff pastry sheet
Instructions
- Clean the artichoke by removing the hardest outer leaves and cut in thin slices. Clean also the mushrooms and slice them not too thin.
- Add the olive oil and the garlic to a medium-sized pan and let it brown for two minutes. Then add the artichoke and cook with the fire set low.
- After 5 minutes, add the potato cut in pieces of about 1 cm, season with salt to taste, and let cook on low fire covered. After a few minutes, add a cup of water and let cook for 10 minutes or until the potato is soft. If necessary, add more water.
- When the potato softens, add the mushrooms, stir and cover for 10 more minutes. When you see that the potato has formed a soft cream and water was absorbed, remove it from the stove and let it cool down.
- Add an egg to the veggies and mix it well, then add also the mozzarella and the parmesan.
- If you have a puff pastry large roll, you can add the filling in half of it and then fold the other half on top, while if you have puff pastry sheets, you can place two of them on top of each other and seal them using a fork on the edges.
- Brush a thin layer of egg and milk on top and bake in a pre-heated conventional oven at 180°C (356°F) for 15 minutes.
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