The savory pie with artichokes, ham, and mozzarella is an easy and tasty recipe, with a simple process, suitable for many occasions.
Whether served as an appetizer or as a main course, it is an exceptional rustic pie to share with family and enjoy slice by slice, made even more flavorful with the touch of ham and a gooey center.
This artichoke version is perfect for outdoor trips because it’s delicious even cold and easy to transport.
And as always, when there are artichokes, the recipe becomes a “must” for the Easter period, proving to be a great suggestion for the Easter Monday picnic.
It’s a perfect all-in-one dish for a quick dinner or lunch, ideal for enriching an appetizer or a buffet, to take to a friend’s house or the office. Thanks to its balanced flavor and simplicity, it always succeeds in pleasing everyone at the table.
The freshness of the artichokes and their unique taste, between sweet and slightly bitter, marries divinely with the savory ham and the softness of the mozzarella, demonstrating how this pie can be personalized each time with the ingredients we have in the fridge to obtain a new flavor.
You can bake this savory pie either in a traditional oven (static or ventilated) or in an air fryer: all three methods are described in detail in the recipe below.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 8 People
- Cooking methods: Electric oven, Air frying
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
Savory Pie with Artichokes and Ham
- 1 roll puff pastry (or round or rectangular shortcrust pastry)
- 5 artichokes (fresh or frozen)
- 2 potatoes (medium-sized)
- 150 g ham (sliced or diced)
- 125 g mozzarella (make sure it's well-drained or dried)
- 3 eggs (plus the white for the filling)
- 1 egg yolk (with a tablespoon of milk for brushing the edges to make them shiny and golden)
- 3 tablespoons parmesan cheese
- 1 fresh spring onion (or a clove of garlic in its skin, if you prefer)
- 1 bunch parsley (to chop fresh)
- 1 lemon (the juice will be used to prevent the artichokes from browning)
- salt
- pepper
- dry white wine (or vegetable broth)
- extra virgin olive oil
Tools
- Air Fryers
- Baking Dish
- Frying Pan
- Bowl
Steps
Savory Pie with Artichokes and Ham
Clean the artichokes by removing the tougher outer leaves and tips. Cut them in half, remove the central fuzz, and slice them thinly.
Soak them in water and lemon juice to prevent them from browning.
Peel the potatoes, wash them, and cut them into uniform chunks to ensure even cooking.
In a large pan, heat the oil with the sliced spring onion. Add the potatoes and let them flavor for a few minutes, then add the well-drained artichokes.
Deglaze with a splash of white wine (optional) or a ladle of vegetable broth. Cover and cook for about 15-20 minutes until the vegetables are tender.
At the end of cooking, adjust with salt, pepper, and sprinkle with chopped parsley. Let cool.
In a large bowl, beat the 3 eggs with parmesan, a pinch of salt, and pepper.
Add the now cooled vegetables, the mozzarella cut into cubes, and the ham.
Gently mix.
Line a baking dish (9.5-10 inches in diameter) with the puff pastry keeping its parchment paper.
Prick the bottom with a fork. Pour the mixture inside, leveling it well.
Fold the edges of the pastry inward and brush them with the egg yolk for a perfect golden color.
Convection Oven: Bake in a preheated oven at 392°F for about 20-25 minutes.
Static Oven: Bake at 392°F for about 30-35 minutes.
Air Fryer: Place the baking dish in the basket and cook at 392°F for 15-18 minutes, checking that the edges are well browned.
Tip: Remove the pie from the oven and let it rest for 5-10 minutes before cutting; this will allow the mozzarella to set and the slices to come out perfectly!
Enjoy your meal.
Tips
You can suggest to readers that if they are in a hurry, they can use ready-made frozen artichoke hearts: in that case, about 300-400g will suffice, and no lemon is needed!
The mozzarella and artichokes can release water. To prevent the base of the pastry from becoming “soggy,” I recommend making a layer with the ham slices directly on the pastry before pouring in the rest of the filling. It will act as a protective “barrier.”
If you are using very fresh mozzarella, cut it into cubes at least 30 minutes prior and let it drain in a colander. Alternatively, you can use pizza-specific mozzarella (the block) that is less watery.
For a shiny and crispy edge like the bakery’s oven, don’t forget to brush with the egg yolk beaten with a teaspoon of milk.
For a shiny and crispy edge like the bakery’s oven, don’t forget to brush with the egg yolk beaten with a teaspoon of milk.
Storage and Reheating
In the refrigerator: The savory pie keeps well for 2-3 days in an airtight container.
How to reheat it: To restore crispness to the pastry, avoid the microwave (which makes it chewy). Better to heat it for 5 minutes in a hot oven or in the air fryer at 338°F for a few moments.
In the freezer: You can freeze it cooked (once cold). When you want to eat it, put it directly in the oven still frozen at 356°F for about 15 minutes.
Notes
If you love strong flavors, replace mozzarella with smoked scamorza.
Gluten-free: This recipe works great with a gluten-free puff pastry roll, the filling ingredients are already naturally so!
FAQ (Frequently Asked Questions)
Can I make it vegetarian?
If you prefer a Vegetarian version, you can easily skip the ham.
The pie will still be delicious, but to not miss that extra touch of flavor, here are my tips:
Replace the ham with smoked scamorza or taleggio. The smokiness of scamorza will nicely replicate the flavor of ham, adding depth to the dish.
Add toasted pine nuts or coarsely chopped walnuts inside the mixture. They will pair wonderfully with the sweetness of the potatoes and the slight bitterness of the artichokes.
Increase the amount of Parmesan or add a bit of grated Pecorino to the egg mixture for a natural flavor boost.
Extra vegetables: You can enrich the filling by adding sautéed mushrooms along with the artichokes and potatoes.
How does the procedure change?
The procedure remains the same as in the main recipe, simply skipping the layer of ham. In this case, to protect the base from the moisture of the vegetables and mozzarella, you can sprinkle the bottom of the pastry with a tablespoon of breadcrumbs before pouring in the filling.
