The savory pie is one of my go-to recipes! It’s as easy as it is delicious, perfect for any occasion!
It’s a super soft and well-stuffed pie that can be prepared in no time. No long rising is needed as we will use savory pie yeast (equivalent to the one for making cakes).
The version I propose today includes mortadella, salami, cheese, and olives.
Don’t like mortadella? Don’t eat salami or olives? No problem! At the end, you can find some examples of how to replace the ingredients I used 😉
The savory pie can be filled with a vegetarian version with vegetables we like the most or with various cold cuts and cheeses.
It’s a rich preparation, reminiscent of the generosity and abundance of casatiello. However, it’s not a leavened dough. It’s a classic savory pie that’s really easy and quick to prepare!
The savory pie is perfect for any occasion! We can make it all year round and customize it using the ingredients we like the most.
Great for serving at aperitifs and buffets, as appetizer or for a tasty and different dinner. Perfect also to bring to the table during holidays and celebrations.
For example, at Christmas, I like to give this pie the shape of a star or a tree with the appropriate molds.
At Easter, instead, I prepare it in the mold for colomba to make it perfectly themed!
But now, enough chit-chat! Let’s see together how to prepare a perfect savory pie without leavening!
Make sure to read until the end, you’ll find useful tips for executing this recipe and a small gift for you ❤️
I almost forgot! I’ll leave you with other recipes you might be interested in!
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: about 10-12 people
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 eggs (medium whole)
- 5.3 oz vegetable oil
- 7 oz water (or milk)
- 2.5 cups flour (0, in the absence of it also 00)
- 1 packet instant yeast for savory preparations
- Half teaspoon salt
- 12.3 oz cheese (to taste. E.g. provolone, fontina, emmental, galbanino, scamorza. Better to avoid mozzarella)
- 7 oz mortadella
- 5.3 oz salami
- 3.5 oz olives (green or black pitted)
Tools
- Bowls
- Cutting Board
- Hand Whisk
- Spatula
- Mold
- Sieve
Steps
The version I propose today does not require any cooking as the filling ingredients are already ready to use.
If we want to add or replace the indicated ingredients, for example, with vegetables, they should be cleaned, cut, and cooked first.
At the end of this article, I will give you some more specific examples. Now let’s move on to the very quick savory pie!
Take the filling ingredients: mortadella, salami, and cheese.
On a cutting board, with the help of a sharp knife, cut all the ingredients into very small cubes.
Gather all the ingredients in a bowl and set aside.
In another bowl, break 4 medium whole eggs and beat them for just a few seconds with a hand whisk.
For this preparation it is not necessary to use an electric mixer, so if you don’t have one, there is no problem, a hand whisk will suffice.
Now pour the vegetable oil into the bowl and mix. Then add the water (or milk for those who prefer).
Finally, incorporate the dry ingredients: flour, yeast for savory pies, and half a teaspoon of salt.
Mix well until you get a smooth and homogeneous dough.
At this point, you will need to add all the filling ingredients to the mixture and mix with a spatula.
Done! The dough for the savory pie is ready to be poured into a greased and floured mold or lined with parchment paper.
You can use any mold you prefer (round, square, ring-shaped, etc).
For sizes: 9-10 inches.
All that’s left is to bake it! Preheated static oven at 340°F for about 45-50 minutes.
The cooking time varies from oven to oven, always do the toothpick test, if it’s dry it’s ready to be removed from the oven, otherwise continue.
Once cooked, remove from the oven and let the savory pie cool inside its mold for about 30-40 minutes.
Then remove it, gently, from the mold and let it dry on a rack.
This operation allows the savory pie to release the moisture retained during cooking.
If you want to enjoy it hot and cheesy, I recommend using a mold with a removable ring so it will be much easier to take out without breaking it!
I hope you liked this savory pie enough to want to try it as soon as possible!
Read at the bottom for tips and possible variations and make sure to come back soon!
Article protected by copyright © – Gabriella Geroni © All rights reserved
FAQ (Questions and Answers)
What can I use instead of salami/mortadella?
So, you can use only mortadella or only salami (for a total of 12.3 oz).
If you prefer to create a nice mix of flavors, you can use speck, cooked ham, turkey breast, etc. (the total to keep in mind is always 12.3 oz and you can adjust as you prefer).
For an even tastier version, sausage is definitely an excellent choice. However, you must remove the casing and cook it first in a pan (without oil).I don’t eat olives? How to replace them?
You can choose not to use them and add 1.8 oz of cold cuts to taste and 1.8 oz of cheese. Alternatively, instead of olives, you can use corn or vegetables in oil (artichokes, mushrooms, peppers, etc.) always in the indicated amount (3.5 oz).
How long does the savory pie last?
The savory pie stays soft for days, the important thing is to cover it with a dome or put it in a food bag. It’s better to avoid aluminum foil.
We can also freeze it to enjoy controlled consumption and avoid unnecessary waste.
In this case, I recommend cutting the pie into slices and placing them in an airtight container.
To prevent the slices from sticking to each other, separate them with pieces of parchment paper. This way you can thaw only the ones you intend to consume. Just leave them at room temperature, and after about an hour, they are ready to be enjoyed!
As always specified, once you defrost a food item, you can no longer freeze it again.If I use cooked vegetables, is there a risk that the pie will be too moist inside?
Being a very rich pie, it surely won’t be dry, even without vegetables! However, if the filling includes cooked vegetables, here is a small but precious tip.
The ingredients you use should not contain too much liquid. Otherwise, they should be drained well beforehand; otherwise, they will make the dough too moist.
This is why I avoid (and consequently recommend against) mozzarella. It releases too much liquid, and you run the risk of having a too-moist dough unless you choose a mozzarella for pizza.
The same goes for using vegetables (tomatoes, zucchini, spinach, broccoli, eggplant, peppers). After cooking them in the pan, they should be left in a sieve to lose excess liquid and cooking oil.What do you recommend for a vegetarian version?
For a vegetarian savory pie, we can fill it using the vegetables we like the most.
Mushrooms, peppers, zucchini, eggplants, broccoli, asparagus, peas, spinach.
The important thing is that before proceeding with the preparation of the dough, we must cook the vegetables. We can use both fresh and frozen ones.
In the first case, we must wash, cut, and cook them (in a pan with oil, garlic or onion, and spices to taste, or boil them). Frozen ones should be cooked without being defrosted.
In both cases, once cooked, the vegetables should be well drained and chopped if too large.
I’ll leave you with the recipe for this delicious Vegetarian Savory Pie with Mushrooms, Zucchini, and Smoked Provola.
