If you like minestrone and have some ready in the freezer, try this Savory Minestrone Pie. I always make my own MINESTRONE, ready to be cooked, and keep it in the freezer. That’s how I came up with this Minestrone Savory Pie, which was really loved by everyone.
A savory dish that we prepared with whole wheat flour, but you can use a savory shortcrust or a lentil shortcrust and you’ll see that the Savory Minestrone Pie will be perfect.
With little effort and time, you’ll have a vegetarian dish to serve for lunch or dinner, and once cooked and cooled, you can store it already divided into portions in the freezer to take a portion to work, if desired.
If you like savory pies, below are more delicious ideas to try, and then, as always, right after the photo, we’ll discover how to prepare this Minestrone Savory Pie!!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Savory Minestrone Pie
- 2 1/2 cups whole wheat flour
- 2 pinches salt
- 2/3 cup water
- 1/3 cup extra virgin olive oil
- 2.2 lbs frozen minestrone
- 1 onion (small)
- 2 eggs (medium)
- 2 tablespoons extra virgin olive oil
- 2 pinches salt
- 1 teaspoon thyme
- to taste black pepper (ground)
- 3 1/2 oz scamorza cheese
Preparation of Savory Minestrone Pie
To prepare the Savory Minestrone Pie, first make the whole wheat savory shortcrust. If you don’t have time, you can use the ready-made ones from the supermarket.
So, in a bowl, sift the flour with the salt, add water and oil, and start mixing with a fork.
Once the ingredients are combined, turn the mixture onto a work surface and knead it into a smooth and compact ball.
Wrap it in plastic wrap and let it rest in the refrigerator for 1 hour.
Meanwhile, while the dough is resting in the refrigerator, finely chop the onion and sauté it in a large saucepan until transparent.
Add the still frozen minestrone, lower the heat, season with salt, and stir to flavor.
Cook for 10 minutes until it thaws and softens slightly, then season with dried thyme and ground black pepper.
Preheat the oven to 392°F (200°C) in static mode to bake the Savory Minestrone Pie.
Roll out the dough just taken from the fridge with a rolling pin and line a tart pan.
Beat the 2 eggs with a fork and add them to the now lukewarm minestrone mixture and mix well.
Pour the filling into the prepared shell, cover with scamorza cut into cubes or slices.
Bake the Minestrone Savory Pie on the middle oven rack for at least 20 minutes or until the pastry is crispy and the surface is slightly golden.
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How to store the Minestrone Savory Pie
You can store it in the refrigerator for 2 days in a tightly closed container or freeze it even cut into portions for 3 months.
Other recipes
If you want to see other types of recipes, you can go back to the HOME.
FAQ (Frequently Asked Questions)
Can I use leftover minestrone?
Of course, if you have already cooked and leftover minestrone, you can use it by draining it well from the broth.
Can I omit the eggs?
You could omit the eggs, but you should add another 3 1/2 oz of cheese by mixing it into the minestrone before filling the pie. Or you can use well-drained ricotta mixed into the filling.
