Emile Henry Recipes

Artichoke, Mushroom and Ham Pie  recipe

Temperature: 425° F

Ingredients

  • 1 can (14 ounce) artichoke hearts, drained and finely chopped
  • 1 1/2 cups baby bella mushrooms, stemmed and chopped
  • 1 1/2 cups ham, cut into 1-inch cubes
  • 1 clove garlic, finely chopped
  • 4 Tablespoons unsalted butter
  • 3 Tablespoons all-purpose flour
  • 2/3 cup vegetable broth
  • 3 large eggs
  • 1 1/4 cups heavy cream
  • 2 cups Gruyere cheee, hredded
  • 2 Tablepoon fresh parsley, finely chopped
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste

Instructions

Preheat oven to 425Ì? F. Line a large, rimmed baking sheet with parchment paper or foil.
In a large bowl combine the artichokes, the mushrooms, the ham and the garlic. Toss to blend and set aside.
In a large, nonstick skillet, set over a medium-high heat, melt butter until it is clear. Add flour and whisk, constantly, until a smooth roux forms. DO NOT LET ROUX BROWN. Add broth and vegetable mixture. Cook, stirring frequently, until mushrooms begin to soften and mixture is fragrant, about 10 - 12 minutes. Remove from heat and cool until slightly cooled. Stir in eggs, cream, cheese, parsley, salt and pepper.
Fit one pie crust onto the bottom and up sides of a 9-inch glass pie dish. If necessary, trim crust. Pour filling into crust. Place second crust on top of filling. Press edges of top and bottom crust together and flute. Cut slits in top crust to allow steam to escape. In a small bowl mix one large egg yolk with 1 Tablespoon of water. Brush top crust with egg-water mixture.
Set pie on prepared baking sheet. Bake until crust is golden brown and custard is set, about 35 - 45 minutes. If crust begins to brown to quickly cover edge of crust with foil for the last 10 - 15 minutes f baking.
Allow pie to rest for 15 minutes before slicing and serving.
Serves 6 - 8.

Submitted By: C. Resnick - Cleveland, OH
Artichoke, Mushroom and Ham Pie