My mother-in-law brought these to Easter lunch in a Tupperware box, still warm, the pastry steaming when she cracked the lid. I ate three before anyone sat down and spent the rest of the meal trying to get the recipe out of her. She finally wrote it on a napkin. Frozen artichoke hearts and pancetta, sautéed together, mixed with mozzarella, parmesan, and a few tablespoons of whipping cream, then tucked inside puff pastry squares and baked in a muffin tin.
What surprised me was how the pastry holds everything together. You press each square into the tin, fill it, then pull the four corners up and pinch them closed. They puff into golden parcels in 20 minutes. The cream inside melts into the cheese and makes the filling molten. I have never brought them anywhere without someone asking for the recipe, which I still have on that napkin.
How to Make Artichoke and Pancetta Cheese Cups
Sauté the Artichokes and Pancetta Together
Slice the thawed artichoke hearts and sauté them in olive oil over medium heat for about 5 minutes. Season with salt. 
Cut the pancetta into strips and add it to the pan. Let it cook for another couple of minutes until the fat starts to render and the edges crisp. The pancetta fat coats the artichokes and carries its smokiness into the filling.
Close the Cups Tightly
Cut each pastry sheet into 9 squares. Press each one into a muffin cup, stretching gently so the sides come up. Do not tear it. Fill with the artichoke-cheese mixture, then pull the four corners together and pinch firmly.
If the corners do not stick, dab a little egg wash on the seams. A loose seal means the filling bubbles out and burns on the tin instead of staying inside where it belongs.
Brush the tops with beaten egg. Bake at 200C (400F) for 20 minutes until deep golden brown. Let them cool for a few minutes in the tin before lifting them out.
Artichokes, Pancetta, and Cheese Cups
- Total Time: 40 minutes
- Yield: Makes 18 1x
- Diet: Omnivore
Description
Crispy puff pastry cups filled with a savory mix of artichokes and pancetta.
Perfect for a sophisticated appetizer or party snack.
Ingredients
- 2 tbsp olive oil
- 9 oz (255 g) frozen artichoke hearts
- 4 oz (113 g) pancetta
- 6 oz (170 g) shredded mozzarella cheese
- 4 tbsp Parmesan cheese
- 3 tbsp whipping cream
- 2 sheets frozen puff pastry
- 1 egg
- salt
Instructions
- Thaw the pastry sheets at room temperature for 30-40 minutes.
- Rinse the artichoke hearts with water for 1 minute in a colander.
- Cut the artichoke hearts into small slices and sauté in a pan with olive oil for 5 minutes over medium heat. Season with salt.
- Cut the pancetta into strips and add to the pan. Sauté for a couple of minutes.
- Preheat the oven to 400°F (204°C).
- Unfold the pastry sheet on a lightly floured surface, stretch slightly, and cut each sheet into 9 squares larger than the muffin mold cups.
- Push down on the middle of each square with your finger, keeping the sides up. Gently stretch the pastry, being careful not to break it.
- Mix the mozzarella, Parmesan cheese, and heavy cream with the artichokes. Divide the mixture evenly into each muffin cup.
- Close the cups by pulling together the four corners of the pastry square. Seal tightly by pressing the corners together and folding them down.
- Beat the egg in a small bowl and brush it on top of each cup.
- Bake in the oven for 20 minutes, until golden brown.
- Serve hot or warm.
Notes
- For richer flavor, use freshly grated Parmesan cheese instead of pre-shredded.
- If you don’t have whipping cream, substitute with an equal amount of milk or half-and-half.
- To prevent soggy pastry, ensure the artichoke mixture is well-drained before filling the cups.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Oven-Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2
- Sodium: 400
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 8
- Carbohydrates: 15
- Fiber: 2
- Protein: 10
- Cholesterol: 40
Frequently Asked Questions
Can I use fresh artichoke hearts instead of frozen?
Yes, but they need to be trimmed, cleaned, and pre-cooked until tender before slicing and sautéing. Frozen are much easier and the flavour difference in a baked filling is minimal.
Can I assemble these ahead of time?
You can fill the pastry cups and refrigerate for up to 4 hours before baking. Add 2-3 minutes to the bake time since they will be cold. Do not freeze them assembled, as the pastry gets soggy when it thaws.
What can I use instead of pancetta?
Bacon cut into small strips works well. Cook it until crispy, chop it, and fold it in with the artichokes. Prosciutto is another option but will not crisp the same way.
Do you put them back in the refrigerator to get cold before you bake them?I always thought puff pastry should be put in the oven ice cold.
Angela
Good question Kim! I have never tried to freeze these cups. I use frozen puff pastry which makes it really fast to prepare and bake at the last minute.
My best guess though is that the pastry might loose its crispiness if frozen. If I try, I will let you know! Anybody else?!?
Thank you Sara!
Can this be made in advance & frozen?
Yum! These look fabulous. I love ham with artichokes…