Our best ideas for filling savory pies and a recipe for preparing a quick and easy savory pie from scratch
There savoury cake it is a simple dish with infinite possibilities: the beauty of savory pie is just being able to stuff with a wide variety of ingredients, but it can also be a great idea for empty the fridge from leftovers.
How you do it? The savory pies have as a base a dough prepared mainly with flour, eggs and butter, commonly it is puff pastry, shortcrust pastry, but also shortcrust pastry or sometimes dough similar to pizza dough.
And what about the stuffed some savory pie? There are not only the classic pies with courgettes or with ricotta and spinach: cheeses, salami, vegetables and much more, in the gallery find many ideas and recipes irresistible, original and ideal combinations for all occasions.
Below, however, some tips not to be missed.
Savory pie: how to prepare a quick base
As we have seen, savory pies can have many different bases. There puff pastry (click here to learn how to prepare it) or shortcrust pastry (here the complete recipe) however require long preparation times. If you want to improvise a savory pie and you don't have a roll at home ready-made puff pastry, you can try this quick dough called crazy pasta.
The recipe of the Crazy pasta is easy and it does not require rising times: you will need it 300 g of 00 flour, 150 ml of sparkling water, 50 ml of extra virgin olive oil, 1 teaspoon salt is 1 teaspoon vinegar.
Pour sparkling water, extra virgin olive oil, vinegar and salt into a bowl. Add the flour and mix the ingredients until a smooth and homogeneous mixture is obtained. Leave the dough to rest for about 30 minutes, covered with a cloth: the dough is ready to be rolled out, stuffed as desired and cooked for about 40 minutes, in a static oven at 180 °.
A gem? Flavor the dough with herbs or spices, such as rosemary, thyme or turmeric.
Quiche: the French savory pie
One of the most popular savory pies is the quiche, the French savory pie par excellence. Its most famous version is the quiche lorraine, which takes its name from the French region of Lorraine and provides a base of brisé pasta and a filling of crème fraîche, a type of sour cream typical of French cuisine, eggs and bacon.
To prepare it you can use ready-made brisé pasta: line a mold with the pasta and prick it with the prongs of the fork. Beat 3 eggs with a pinch of salt, pepper, a grated nutmeg, 130 g of milk and 130 g of cream. After making it crispy in a pan, distribute the bacon smoked into strips on the basis of the quiche, add the milk and cream mixture and bake at 180 ° C for about 1 hour. Remove the quiche from the oven, let it cool for ten minutes and serve.
By performing the same procedure, you can enrich the quiche with the ingredients you prefer.
Don't miss our best savory pies in the gallery of recipes at the top, to be prepared with ready-made puff pastry or starting from scratch with the dough!
Here are some of our recipes, which you can also find in the gallery
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