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Artichoke, cheese & potato pie
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530g jar Waitrose Artichoke Hearts
Marinated In Garlic & Parsley
3 onions, thinly sliced
750g Charlotte potatoes, thinly sliced
4 cloves garlic, finely chopped
1 tbsp chopped thyme
Finely grated zest of 1 lemon
25g pack parsley, chopped
150g mature Cheddar or
Gruyère cheese, grated
100g freshly grated Gran Moravia
500g pack puff pastry
Flour, for dusting
1 medium Waitrose British Blacktail Egg, beaten, to glaze
1. Drain the artichokes, reserving 5 tbsp of the oil. Heat the oil in a frying pan and add the onions and potatoes. Reduce the heat to low and cook for about 15 minutes, turning frequently until the vegetables are softened and beginning to colour. Stir in the garlic and thyme and leave to cool.
2. Combine the artichokes in a bowl with the lemon zest, parsley, cheeses and plenty of freshly ground black pepper.
3. Preheat the oven to 200°C, gas mark 6. Cut the pastry into two pieces, one slightly larger than the other. Thinly roll out the smaller piece on a lightly floured surface to a rectangle measuring 38x22cm then transfer it to a baking sheet. Spoon the potato mixture onto the pastry in an even layer, leaving a 3cm border around the edges. Pile the artichoke mixture on top, spreading it out evenly.
4. Roll out the remaining pastry to a 40x25cm rectangle. Brush the edges of the pastry base lightly with water and position the pastry lid on top. Press the edges firmly together and trim to neaten the edges, using any trimmings to decorate the top. Brush with beaten egg to glaze and bake for 30–35 minutes until risen and deep golden. Serve cut into thick slices.
Typical values per serving:
This recipe was first published in March 2017.