Easy Vegan Artichoke Pithivier Recipe
This delicious vegan artichoke pithivier is filled with sun-dried tomatoes and artichokes for a tasty yet easy vegan dinner.
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This vegan pithivier is made from vegan ready-rolled puff pastry to make it an easy vegan recipe to put together. You can buy frozen puff pastry and easily make a unique and interesting vegan meal with a heavenly filling.
A pithivier is a round enclosed pie that originated from France. It was traditionally a sweet recipe, however we think savoury versions are just as appetising.
In our easy vegan artichoke pithivier, the filling of salty sun-dried tomatoes and creamy artichokes go well with pastry and make this a flavourful dish.
The pithivier comes out golden brown and is delicious served with a salad. If you want to, you can substitute the tarragon for another herb like basil which works just as well.
Packed with artichokes, this vegan pithivier is also filled with nutrients such as vitamin C, K, magnesium and folate.
A perfect easy vegan dinner to have in the middle of a chaotic week or when you want to do more relaxing than cooking at the weekend.
Total Time: 40 minutes
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 6
Rating:
Total Time: 40 minutes
Servings: 6
Ingredients
Method
Ingredients
(Servings: 6)
- 0.16666666666667 0.16666666666667 Tbsp olive oil, plus extra for greasing
- 0.16666666666667 0.16666666666667 onion, sliced
- 0.33333333333333 0.33333333333333 garlic cloves, finely chopped
- 5.8333333333333 5.8333333333333 grams sun-dried tomatoes in oil, roughly chopped
- 25 25 grams artichoke hearts in oil, roughly chopped
- 0.16666666666667 0.16666666666667 Tbsp chopped fresh tarragon
- 0.16666666666667 0.16666666666667 tsp sun-dried tomato purée
- 0.66666666666667 0.66666666666667 Tbsp vegan dry white wine
- 0.16666666666667 0.16666666666667 pack vegan ready-rolled puff pastry
- plain flour, for dusting
Method
- Preheat the oven to 200°C/400°F/Gas Mark 6. Lightly grease a baking sheet.
- Heat the oil in a large frying pan over a medium heat. Fry the onion for 5 minutes, or until softened. Stir in the garlic, sun-dried tomatoes, artichoke hearts, tarragon, tomato purée and wine. Mix everything together well and cook for a further 5 minutes. Remove from the heat and leave to cool for 5 minutes.
- Place the puff pastry sheet on a floured surface. Using a sharp knife, cut two circles, one 23 cm/9 inch in diameter and one 20 cm/8 inch in diameter.
- Place the smaller circle of pastry on the prepared baking sheet and top with the filling, leaving a 2.5-cm/1-inch border around the edge. Put the larger circle of pastry on top, press the edges together firmly to seal and then fold in the edge and crimp decoratively with your fingers or a fork. Using the tip of a sharp knife, make a little hole in the top of the pithivier to allow steam to escape.
- Bake in the preheated oven for 20 minutes, or until golden. Serve immediately.
Whether you like your vegan pies sweet and served with ice cream or savoury and smothered in gravy, these vegan pie recipes are sure to hit the spot.
