The savory pie with artichokes, ham, and mozzarella is an easy and tasty recipe with a simple procedure, suitable for a thousand occasions.
Whether served as an appetizer or as a main course, it is an exceptional rustic pie to share with family and enjoy slice after slice, made even more flavorful by the touch of ham and a gooey center.
This artichoke version is excellent for picnics because it’s delicious even cold and is extremely easy to transport.
And as always, when artichokes are involved, the recipe becomes a “must” for the Easter season, proving a great suggestion for the Easter Monday picnic.
It’s a perfect main dish for a quick dinner or lunch, ideal for enhancing an aperitif or a buffet, to bring to friends’ homes or to the office. Thanks to its balanced flavor and simplicity, it always manages to please everyone at the table.
The freshness of the artichokes and their unique taste, both sweet and slightly bitter, pairs divinely with the saltiness of the ham and the softness of the mozzarella, demonstrating how this pie can be customized each time with the ingredients we have in the fridge for a new flavor.
You can cook this savory pie either in a traditional oven (conventional or fan), or in an air fryer: you will find all three methods 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 sheet puff pastry (or round or rectangular shortcrust pastry)
- 5 artichokes (fresh or frozen)
- 2 potatoes (medium-sized)
- 5.3 oz ham (sliced or diced)
- 4.4 oz mozzarella (ensure it's well-drained)
- 3 eggs (plus the white for the filling)
- 1 egg yolk (with a tablespoon of milk to brush the edges for a shiny and golden finish)
- 3 tablespoons Parmesan
- 1 fresh scallion (or one clove of garlic unpeeled, if preferred)
- 1 bunch parsley (to be freshly chopped)
- 1 lemon (juice will be needed to prevent 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 the tips. Cut them in half, remove the central choke, and slice them thinly.
Soak them in water and lemon juice to prevent browning.
Peel the potatoes, wash them, and cut them into uniform chunks for even cooking.
In a large pan, heat the oil with the sliced scallion. 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 lukewarm vegetables, mozzarella cut into cubes, and ham.
Mix gently.
Line a baking pan (diameter 24-26 cm) 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 inwards and brush them with egg yolk for a perfect golden finish.
Fan Oven: Bake in a preheated oven at 392°F for about 20-25 minutes.
Conventional Oven: Bake at 392°F for about 30-35 minutes.
Air Fryer: Place the pan 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 slicing; this will allow the mozzarella to set, and the slices to be perfect!
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, 300-400g will suffice, and the lemon won’t be needed!
Mozzarella and artichokes can release water. To prevent the pastry base from becoming “soggy,” I recommend making a layer of ham slices directly on the pastry before pouring in the rest of the filling. It will act as a protective “barrier.”
If you use very fresh mozzarella, cut it into cubes at least 30 minutes before and let it drain in a colander. Alternatively, you can use the specific one for pizzas (the block) which is less watery.
For a shiny and crispy edge like that from a baker’s oven, don’t forget to brush with the egg yolk beaten with a teaspoon of milk.
Storage and Reheating
In the fridge: The savory pie keeps well for 2-3 days in an airtight container.
How to reheat: To restore the pastry’s crispness, avoid the microwave (which makes it rubbery). It’s better to heat it 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 cooled). When you want to eat it, transfer it directly to the oven still frozen at 356°F for about 15 minutes.
Notes
If you love bold flavors, replace the mozzarella with smoked scamorza.
Gluten-free: This recipe works great with a gluten-free puff pastry roll, as the filling ingredients are already naturally gluten-free!
FAQ (Frequently Asked Questions)
Can I make it vegetarian?
If you prefer a Vegetarian version, you can easily omit the ham.
The pie will still be delicious, but to not miss out on that extra flavor, here are my suggestions:
Replace the ham with smoked scamorza or taleggio. The smokiness of the scamorza will mimic the flavor of the ham, adding depth to the dish.
Add toasted pine nuts or coarsely chopped walnut halves to the mixture. They will pair wonderfully with the sweetness of the potatoes and the bitterness of the artichokes.
Increase the amount of Parmesan or add some grated Pecorino to the egg mixture for an extra natural savory 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 identical to the main recipe, simply skipping the ham layer. In this case, to protect the base from the moisture of the vegetables and mozzarella, you can sprinkle a tablespoon of breadcrumbs on the bottom of the pastry before adding the filling.
