Artichoke and green olive pithivier

Artichoke and green olive pithivier

How to Cook Pastry
Peter Cassidy

Conveniently, this delicious pie can be prepared ahead and refrigerated until ready to bake.


Quantity Ingredient
1 quantity Puff pastry
extra flour, to dust
1 egg

For the filling

Quantity Ingredient
400g tin artichoke hearts in brine, drained
5 shallots
1 garlic clove
1/4 bunch thyme
1/4 bunch sage
75g green olives
30g butter
30ml vermouth
75ml double cream
freshly ground black pepper


  1. For the filling, cut the artichokes into pieces. Halve, peel and finely dice the shallots, and peel and crush the garlic. Finely chop enough thyme and sage to give you ½–1 tsp of each. Stone and halve the olives.
  2. Melt the butter in a medium saucepan and sweat the shallots over a low heat until starting to turn soft and translucent. Add the artichokes, thyme and sage and cook gently until the shallots are very soft. Add the garlic and cook for 1 minute, then add the vermouth and reduce by half. Add the cream and reduce to a light coating consistency, stirring occasionally to prevent the mixture burning on the bottom of the pan.
  3. Transfer the mixture to a bowl to cool, add the olives and season with salt and pepper to taste.
  4. Cut the chilled pastry into 2 pieces, one slightly bigger than the other. On a lightly floured surface, roll out the smaller piece to a large square about 3mm thick. Using a large, sharp knife, cut out a disc of pastry, about 24cm in diameter, using a saucepan lid to cut round and making as few cuts as possible to avoid dragging through the pastry as you cut. Place the pastry disc on a baking sheet and chill in the fridge.
  5. Roll out the larger piece of pastry to a slightly larger square, and cut out a circle about 26cm in diameter, and ideally slightly thicker than 3mm, in the same way as the smaller disc. Place on a second baking sheet and chill until needed.
  6. Remove the first pastry disc from the fridge and spoon the filling onto the pastry, leaving a 2.5cm clear border around the edge. Flatten the filling a little into a disc 2.5–3cm thick. Beat the egg lightly using a fork and pass through a sieve into a small bowl.
  7. Using a pastry brush, brush the border with beaten egg and carefully place the larger pastry disc over the filling, smoothing it out from the middle of the filling to remove any air bubbles. Press the edges together firmly to seal.
  8. Cut around the top layer of pastry using the bottom layer as a guide, then ‘cut up’ the sides of the pastry and scallop the edges, by placing 2 fingers lightly on the pastry rim and drawing the back of a cutlery knife between your fingers and upwards.
  9. Glaze the pastry with the beaten egg, then score the top of the pastry from the centre to the edges, curving the scoring like the petals of a flower, without cutting right through the pastry to the filling. Chill for 20 minutes until firm to the touch. Meanwhile, heat the oven to 220°C.
  10. Glaze the top again with egg, making sure the glaze does not drip down the scalloped edges. Bake for 35–45 minutes until the pastry has risen, is a deep golden colour and firm to the touch at the sides.
  11. Remove from the oven, transfer to a wire rack to cool and serve either warm or at room temperature, with a leafy salad.
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