Savory pies are often an easy and appetizing solution for a last-minute dinner: just a few ingredients, a quick recipe, and voilà! A dish that everyone loves! Savory pies are also a delicious way to eat vegetables (for adults and kids alike) that we probably wouldn’t consider in other circumstances. A great example is escarole: a salad that belongs to the chicory family with a slightly bitter taste, that’s rich in vitamin C and minerals. In a savory pie made with escarole and walnuts, the slightly bitter taste of the salad is sweetened by ricotta cheese while the nuts give it a crunchy texture. Now, there’s only one thing left to do: try it for yourself!
A few tips for the perfect savory pie
Making a savory pie is quick and easy, especially if you use a ready-made pastry dough. If you want to make everything by hand though, try making a simpler brisée pastry (it’s easier to make at home than classic pastry dough but it tastes just as good). One of the most frequent problems with making savory pies like this is that the pastry dough (or brisée, as the case may be) doesn’t taste very good: it’s become soggy instead. This is because of the amount of water contained in the vegetables you decide to use as a filling. One way to prevent the base a soggy pastry dough is to sprinkle the dough with a handful of breadcrumbs before stuffing it. This will allow the breadcrumbs to absorb the excess moisture (instead of the dough).
Nutty deliciousness
Powerful antioxidants, nuts are a goldmine of vitamins, minerals and even fats (i.e. monounsaturated fats like omega 3 and omega 6 that help keep cholesterol and triglycerides under control). Plus they’re high in calories! Just think: 100 g of nuts is worth more than 600 Kcal! That's why they are good to consume daily – in limited quantities!
Recipe for Savory pie with escarole and nuts
Serves 4
Savory pie ingredients
1 large head of escarole, 2 oz of shelled walnuts, 1 roll of puff pastry, 1 egg, 2 oz pine nuts, Handful of breadcrumbs, 5 oz ricotta cheese, 1 shallot, 1 clove of garlic, Salt, Extra-virgin olive oil, 4 oz grated Parmigiano Reggiano
How to make escarole savory pie
First wash and dry the escarole and cut it into strips. Clean and slice the shallot. In a pan with a little extra-virgin olive oil, brown with a peeled garlic clove. Once golden-brown, add the escarole and let cook for ten minutes. Then add pine nuts to the salad and once the escarole has withered, turn off the heat. Pour everything into a bowl and remove the garlic. Then add the egg, chopped walnuts, ricotta cheese, a pinch of salt and mix well. Spread the pastry dough onto a baking sheet covered with baking parchment and pierce the surface with the tines of a fork. Dust the base with a handful of breadcrumbs. Pour the escarole and walnut filling into the pastry and make sure the surface is even. Fold escarole and walnuts into the edges of the pie. Bake for 30 minutes at 350° F. Once cooked, let cool before serving.