Crispy Artichoke, Fennel and Provolone Hand Pie with Lemon Crumb

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F and line a baking sheet with parchment paper.

2. 2

   Heat 1 tablespoon olive oil in a skillet over medium heat. Add the shallot, fennel, and a pinch of salt; cook for 5-6 minutes until softened. Stir in the garlic and red pepper flakes, if using, and cook 30 seconds more.

3. 3

   Add the chopped artichokes, 1 tablespoon lemon juice, half of the lemon zest, 1/4 teaspoon salt, and the black pepper. Cook for 2-3 minutes to evaporate excess moisture. Remove from the heat and let cool for 5 minutes.

4. 4

   In a bowl, mix the cream cheese with the provolone. Fold in the warm artichoke-fennel mixture and 1 tablespoon parsley. Taste and adjust salt if needed.

5. 5

   Roll out the puff pastry on a lightly floured surface or on its own paper. Cut it into 4 equal rectangles. Divide the filling over one half of each rectangle, leaving a 1 cm / 1/2 inch border around the edges.

6. 6

   Fold each rectangle over the filling to form hand pies. Press the edges with a fork to seal well and place them on the baking sheet. Cut 2 small slits on top of each pie and brush with the beaten egg.

7. 7

   In a small bowl, combine the breadcrumbs with the melted butter, the remaining tablespoon of olive oil, the rest of the lemon zest, and the remaining parsley. Sprinkle this crumb over the pies, pressing gently so it adheres.

8. 8

   Bake at 200 °C / 400 °F for 22-25 minutes, until the pastry is deeply puffed and golden and the crumb is crisp.

9. 9

   Let rest for 5 minutes before serving so the filling can set and the cheese does not spill out when opened.