Savory pie with artichokes, sausage and potatoes, the perfect Easter starter and ideal for spring picnics, but also a delicious dinner-saver that is part of our collections dedicated to the best artichoke recipes and the most tempting savory pies. A few days ago I went straight to the greengrocer to buy artichokes to make a tasty savory pie like the Easy and Quick Artichoke Savory Pie or the Artichoke and Potato Savory Pie with Pasta Matta. However, I didn’t intend to make pastry from scratch, so I opted for a ready-made pizza base and a sheet of puff pastry. With the pizza base I covered the bottom of my pie, while the puff pastry served as the top crust. The purpose of these two different choices was to have a firm, sturdy base able to support a rich filling and a flaky, delicate top layer from the puff pastry. Needless to say, the result was perfect. Of course, if you don’t want to use packaged products, you can always use my classic long-fermentation pizza dough and homemade puff pastry. As for the filling I made a mix of artichoke hearts, potatoes and sausage, with a bit of cheese taken from the fridge among various pieces of caciotta, provola and stretched-curd cheese: in short, I took the opportunity to use up some leftovers, avoiding mozzarella because it releases too much water! But let’s get back to the kitchen and prepare our egg-free artichoke and potato savory pie. Before we start, if you want to stay updated on my recipes you can follow my Facebook page and my Instagram profile.
Also check out these savory pie recipes:
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients to make the savory pie with artichokes, sausage and potatoes
- 1 roll puff pastry (round)
- 1 roll ready-made focaccia base (or pizza base, round)
- 10 artichokes (hearts only)
- 1 onion (medium)
- 1 1/3 lb potatoes
- 1/2 cup white wine
- 14 oz sausage
- 11 oz cheese (provola, caciotta, stretched-curd cheese…)
- to taste extra virgin olive oil
- to taste egg (beaten, for brushing)
- to taste sesame seeds (or seeds of your choice)
Tools
- Ovens
- Baking dish about 10 1/4 in
Steps to make the savory pie with artichokes, sausage and potatoes
You can fill the artichoke savory pie with frozen artichoke hearts, but of course it will be much better with fresh, in-season ones and we will prepare it with those!
Rinse the artichokes under running water, remove the outer leaves, trim and thoroughly peel the stem. Then cut off the top of the flower and remove only the heart.
As you proceed, place the hearts in a bowl of acidulated water (with lemon juice or vinegar); the acidity will prevent them from blackening.
Once all the hearts are prepared, slice them and set aside. Peel and rinse the potatoes and the onion, then chop the onion.
Cut the potatoes into cubes and remove the casing from the sausage, breaking it up.
Sauté the onion in a generous splash of oil, let it soften and add the sausage. Brown over high heat and when it has lost its raw color, pour in the wine.
Once the alcohol from the wine has evaporated, add the artichoke hearts, let them absorb the flavors and then add the potatoes. Season with salt and pepper, let everything flavor briefly over high heat, cover with a lid and
turn the stove to the lowest setting (I recommend positioning the knob toward “off” so the flame is very low). Cook for 15-20 minutes, stirring occasionally and preferably without adding water; you’ll see that by the end of cooking everything will start to brown and a light crust will form on the bottom. Turn off the heat and let it cool slightly for about ten minutes. Unroll the pizza or focaccia base and place it on a baking dish lined with parchment paper; do the same if you made the dough by hand.
Spread half of the filling over the pizza or focaccia base, do the same with half of the sliced cheese, then add the remaining filling and the last of the cheese.
Cover with the puff pastry, aligning the edges with the base and trimming any excess,
then seal by rolling to form a rope. Brush with beaten egg, make a few cuts on the surface, sprinkle with sesame seeds and bake in a preheated oven, in conventional (static) mode, for 45 minutes at 356°F, taking care that the pie also cooks well on the bottom.
Remove the pie from the oven and let it rest for ten minutes before serving. If you need to eat it without cutlery, for example during a picnic, the pie will set as it rests and you can easily do so.
Storage and notes
The pie can be stored at room temperature for one whole day; after that you should place it in the fridge covered with plastic wrap and consume within 24 hours after reheating.
For a vegetarian version of the artichoke savory pie, omit the sausage and replace its weight with additional potatoes and artichokes.
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