Ingredients: |
Ingredients: For the Dough:
3 ⅓ cups flour, sifted;
¼ cup extra-virgin olive oil
1 egg
¼ tsp. salt
For Filling:
Extra-virgin olive oil
1 small yellow onion, peeled and minced
1 ½ cups well-drained ricotta
½ cups chopped fresh parsley
⅓ Cup fresh grated Parmigiano-Reggiano
Salt and pepper to taste
8 medium artichoke hearts, diced (canned is fine)
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Directions: |
Directions:For dough:
Mix together flour, oil, egg, salt, and ¾ cup cold water in a large bowl until dough just holds together. (Do not knead dough too much; it should be fairly dry.) Divide dough into 2 balls, using two-thirds of dough for bottom crusts and one-third for top crusts. Roll out dough for bottom crusts on a floured surface until very thin and almost transparent, then cut out eight 6 ½ inch circles. Wrap bottom crusts in plastic and set aside. Roll out dough for top crusts on floured surface and cut out eight 5’ circles if you are you ar making pies. Wrap top crusts in plastic and set aside. I use a dumpling press rather than make individual pies. You can also make one large stuffed bread from this recipe;
For filing:
1. Heat 2 tbsp. oil in a pan over medium heat. Add onions and cook until slightly golden, about 5-7 minutes. Remove from heat and allow to cool;
2. Mix together ricotta, parsley, Parmigiano-Reggiano, and sautéed onions in a large bowl and season to taste with salt and pepper;
3. Preheat oven to 375 degrees. To assemble pies, place bottom crusts on a lightly oiled and floured baking sheet. Spoon 1 ½ tbsp. filing on each bottom crust and spread evenly, leaving 1 ½” of crust exposed around edge. Divide artichokes between pies, arranging on top of filing, then spoon another 1 ½ tbsp. filing on top of each and add top crusts;
4. To form pies, fold edges of bottom crusts over edges of top crusts, pinch to seal, and then fold over again to create a slightly thicker edge. Brush tops with a little oil, then slit top of each pie 4 times in a crisscross pattern to allow steam to escape during baking. Bake until slightly golden brown – about 30 minutes. |
This recipe for Tourtes de Paques aux Artichauts (Eastertide Artichoke Pies) is from