Octopus-filled savory pie: the recipe – Italian Cuisine

Octopus-filled savory pie: the recipe

An unusual but very tasty filling for a savory pie that will not be forgotten

Love the octopus and are you looking for a new way to bring it to the table? There savory pie stuffed with octopus is your new recipe, perfect to serve as an appetizer or main course, together with other fish dishes, all accompanied by tasty and crunchy vegetables, which are irresistible this season.

All the secrets for cooking octopus

The biggest risk you run in cooking octopus is that this turns out rubbery at the end of cooking. The safe way to avoid this is to to freeze octopus before cooking. With ice the mollusk fibers will soften, making it tender once cooked. If you don't have time to do this, then beat it for a minute on a compact surface with the help of a meat tenderizer. Then put it in a pot with plenty of cold water and let it cook with the aromas and a leaf of laurel for an entire hour, on a very gentle fire. Once ready, let it cool in the cooking water before removing it. This way you will be ultra sure you have a soft octopus!

The recipe for octopus-filled savory pie


500 g already cleaned octopus, 2 onions, 1 clove of garlic, 4 coppery tomatoes, 1 red pepper, 1 teaspoon of paprika, 1 bay leaf, salt, pepper, 200 g flour, 50 ml milk, 50 ml extra virgin olive oil, 1 egg.


Put the flour in a bowl, in another beat the egg with the oil, milk and salt. Pour the mixture over the flour, mix until a smooth and homogeneous mixture is obtained. Make it into a ball, cover it with plastic wrap and let it rest for an hour. In a pan put a drizzle of oil, garlic and bay leaf. Brown and then add the octopus, cover and cook it in its water for 30 minutes on low heat, then turn off and cut it into small pieces. Take the tomatoes and the pepper, wash them and cut them into small pieces. In a pan, brown the sliced ​​onions for 6 minutes in a little oil, then add the tomatoes and peppers and cook for another 5 minutes. Add the octopus, season with salt, pepper and paprika, cook again for about ten minutes then turn off and let cool. Roll out the dough with a rolling pin and then cover a pan of 28 cm in diameter, making shelling out the excess. Pour the filling over the pasta, level it and fold over the excess pasta. Bake the salted cake at 180 ° in a hot oven for about 30 minutes. When it is golden, let it cool and then take it out of the oven.

In the tutorial still some advice for a perfect dish

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