Artichoke and Green Olive Pie

If there was an artichoke dish I wish I had created this is it. Sadly, it’s not mine but a slight variation on one from Prue Leith’s London restaurant. The mix and the method are entirely Prue’s; I’ve simplified it a little.

To serve 6 people generously you need:

10 tinned or bottled artichoke hearts
30g butter
6 spring onions (scallions) finely sliced
2 cloves of garlic, chopped
1tsp dried mixed herbs
4 tbsp dry white wine
150ml heavy ((double) cream
150g green stuffed olives, sliced
2 ready-rolled puff pastry squares
Poppy,  fennel or caraway seeds

Preheat the oven to 190°C, 375°F

Cut the artichoke hearts into small cubes and cook slowly in the butter with the spring onions, the garlic and the herbs until soft. Add the wine and the cream and bring to the boil.

You want this to reduce so that the liquid easily coats the back of a spoon, so you need to keep it boiling and you need to stir it frequently to prevent it burning.

When it’s ready, remove it from the heat and stir in the olives, taste and adjust the seasoning using salt and freshly ground black pepper.

Put one sheet of pastry on to a greased baking tray and pile the mixture on to it. Place the second sheet on top and crimp the edges and corners.

Brush lightly with an egg beaten into a little cream or milk to glaze. If you are using the poppy, fennel or caraway seeds, sprinkle these liberally over the pie-crust, cut a small cross in the top and bake for about 20 minutes.

The pie is ready when the pastry has risen and it’s a golden brown color. You can serve this hot or cold.

print this page