Artichoke and Pea Pie

Pasticcio di carciofi e piselli

Pastry filling 

1 jar of marinated artichoke hearts, drained and rough chopped

4 oz (½ cup) of frozen peas, defrosted

3 tablespoons of butter

1 carrot, small diced

1 celery stalk, small diced

1 onion, small diced

1 lb ground meat 

1 teaspoon oregano

1 teaspoon salt

½ teaspoon black pepper

1 tablespoon flour

1.5 cup milk (i used oat milk)

Pastry dough

1 cup of flour

¼ cup of sugar

1 teaspoon of salt

6 tablespoons of butter, cubed

1 egg

Whisk together the flour, sugar and salt. 

Cut in the butter.

Add the egg and fluff with a fork until just combined. 

Refrigerate until ready to use. 

Saute the carrot, celery and onion in olive oil until tender, about 5 minutes. 

Add the ground meat, spices, salt and pepper and cook until done. 

Add the peas and let cook another 2-3 minutes. 

Add the artichoke hearts and stir to combine. Remove from heat. 

In another pan, heat the butter and add the flour and stir until mostly dissolved. 

Add the milk and whisk until it slightly thickens. 

Add the artichoke, pea and meat mixture to the sauce and stir to combine. 

When ready to bake, preheat the oven to 400 F. 

Fill a 9” pie dish with the filling. 

Roll out the pastry dough to ¼ inch thick. 

Cover the pie dish and cut a few slit in the top to allow to vent. 

Bake for 25-30 minutes until top is golden. 

Buon Apetito!