500g Jerusaleum artichokes, scrubbed
2 tbsp dry vermouth, sherry or white wine
3-4 saffron threads
1 tbsp plain flour
200ml single cream
2 eggs, beaten
2 tbsp parsley, finely chopped
½ lemon, rind finely grated
1 x 85g tin smoked oysters or mussels, drained
500g skinless hot smoked salmon, flaked
200g pre-made shortcrust pastry
1-2 puff pastry sheets
1 egg yolk, mixed with 1 tbsp milk, to glaze
winter salad leaves, to serve
Preheat oven to 200°C. Place artichokes in an oven-proof dish drizzled with olive oil. Roast in oven for 30 minutes, until tender. When cool enough to handle, slice the artichokes. Place vermouth and saffron threads in a bowl and set aside for 5 minutes. Heat butter in a small saucepan over medium heat, add flour and stir for 1-2 minutes. Whisk in the cream and cook for a further 1-2 minutes or until thickened. Remove from heat and beat through eggs. Carefully fold through parsley, lemon rind, oysters or mussels, salmon and artichokes. Season to taste and set aside to cool.
Roll out shortcrust pastry and line the bottom and sides of a greased, 22cm spring-form dish. Add seafood mixture to dish. Top with puff pastry sheets and seal the edges with a little brushed egg. Decorate the top of the pie with remaining pastry. Use mixture egg and milk mixture to glaze the pie.
Bake for around 35-45 minutes or until it is golden brown. Serve hot with winter salad leaves.
Don’t waste pastry: Make plenty of smaller, individual pastry pies with leftovers and store in freezer. Perfect for quick hot lunches and easy dinners or cold winter’s days snacks.