Once you try this savory pie, you won't want to eat anything else. The soft texture is similar to that of a sweet cake, but the delicious filling features vegetables, cheese and cold cuts. Making this savory pie is really very simple. Just one decision: will you make a slightly flakier crust with a soft covering or will you make a single sheet of fluffy, light dough.
The Recipe: Soft Savory Pie
Beat 3 eggs with 3 oz seed oil, 1 cup milk, a teaspoon of sugar and a pinch of salt. Then add 11 oz flour to 1 ½ tbsp baking powder. Once the batter reaches a smooth consistency, distribute half on the bottom of a buttered and floured pie dish. Add the filling you want to use and cover with the remaining sheet of dough. The dough is ready, liquid to the right point. At this point distribute half of it on the bottom of a buttered and floured baking pan, add the filling you prefer and cover with the remaining dough. Bake at 350° for about 30 minutes.
Double dough
Would you rather have a savory pie with a flakier crust? Simply divide the mixture in half and add just a little bit of flour to one side, a little at a time, until it reaches a consistency similar to that of a traditional pie dough. Roll out the dough with a rolling pin and place it on the bottom of a mold with baking parchment. Add the filling and cover with the liquid mixture. The cooking times and methods are the same for the classic savory pie recipe.
Savory Pie: Fillings
You can fill soft savory pies in whatever way you’d like! The classic filling is ham and cheese. You can choose which type of cheese you prefer, but the important thing is that it works as a base. You can also replace ham with other sliced meats. For a vegetarian version, sauté vegetables like bell peppers, zucchini and eggplant in a pan or bake in the oven, mixing them with diced cheese and mozzarella. A fish filling perhaps? Try tuna in oil mixed with chopped pickles, mozzarella and scamorza cheese.