Mini Easter pies with artichokes are my single-serving version of the Easter pie the Easter classic and symbol of rebirth par excellence.
Prepared with the ever-present brisé pastry, in the filling, in addition to Swiss chard, I used artichokes and quail eggs for an irresistible taste.
If the weather and temperatures permit, with Mini Easter pies with artichokes we can also organise an Easter or Easter Monday lunch outdoors, even in the form of a picnic, as the mini pies are very easy to carry and enjoy, whether sitting or standing.
Are you ready to knead? Let us begin and… a Happy Easter to you all!
Mini Easter pies with artichokes
19.26g carbohydrates per 100g
Ingredients for the brisé pastry
- 300g gluten free bread flour mix, brand Biaglut**
- 150g butter
- 80g water
Ingredients for the filling
- 300g cow’s milk ricotta
- 200g cleaned artichokes
- 200g cleaned Swiss chard
- 100g Parmigiano Reggiano cheese, grated
- 12 quail eggs
- 1 egg
- 10g parsley
- 1 clove garlic
- salt, pepper
Ingredients for the béchamel sauce
- 100g milk
- 10g brown rice flour*
- 10g extra virgin olive oil
**Ingredients specific for celiacs
*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)
Preparing Mini Easter pies with artichokes
- Mix all the ingredients for the brisé pastry in a planetary mixer or bowl until smooth and even. Cover the brisé pastry with cling film and place it in the refrigerator for the time needed to prepare the filling.
- Sweat the Swiss chard in a non-stick pan with a little oil and using only the remaining water from washing. Allow the water to evaporate well before chopping it.
- Clean the artichokes by removing the tough leaves and tips, then cut them in half to remove the choke and cut them into wedges. Cook the artichokes in a non-stick pan with a drizzle of extra virgin olive oil and a clove of garlic (to be removed at the end of cooking), seasoning with a pinch of salt.
- Prepare the béchamel sauce. Put the milk on the stove and bring it to the boil. In the meantime, mix the oil with the rice flour and when the milk has come to the boil, start adding it slowly into the rice flour mixture, stirring so that no lumps form. Add the milk and put everything back on the heat until the béchamel starts to thicken. Season with salt and leave to cool.
- Put the ricotta in a bowl, add the chopped Swiss chard and artichokes. Also chop the parsley, add it to the mixture and season with grated Parmesan cheese, salt and pepper. Finally add the béchamel sauce and mix well.
- Roll out a thin disc of dough on a cutting board and cut 12 discs of the necessary diameter to cover tartlet moulds. I used the non-stick 12 muffin mould by Le Creuset and a 12cm diameter pastry cutter. Fill all the mould.
- Fill the brisé shells with the artichoke mixture almost to the top and create a hole in the centre of the filling. Break a quail egg in the hole, then cover the egg with more filling.
- Cut 12 disks of brisé pastry the size needed to cover and seal each pie using a fork. Finally, beat the egg and brush the surface of all the pies and use a toothpick to pierce the surface of each pie in the centre: the small hole will act as a ‘chimney’ and reduce the risk of cracking during baking.
- Bake the Easter pie in a static oven preheated to 180°C for about 25 minutes until the surface is golden brown. Take the pies out of the oven and serve lukewarm or cold.
Mini Easter pies with artichokes ready to be enjoyed
Version with gluten of Mini Easter pies with artichokes
Replace the gluten free flour in the brisé with an equal amount of wheat flour; no other adaptation is needed.