Looking for an easy, quick, and scenic Christmas appetizer? Join me in making this savory star with pesto, cooked ham, and cheese!
Each year as Christmas approaches, I love to experiment with new recipes, especially for appetizers and desserts which I’m a big fan of! The Savory Star is a really easy Christmas appetizer to make. A beautiful soft savory pie, fragrant and so delicious, it is prepared without long rising times!
Thanks to its unique shape, it can also be left in the center of the table until serving time, making the atmosphere even more Christmas-like!
The soft savory star can actually be prepared for other occasions too! Just change the mold and make it suitable all year round! For example, at Easter we can use a dove-shaped mold and surprise our guests with an original appetizer!
It’s great hot or cold. In summer, for example, it’s perfect for a quick lunch at the beach, or to take in a picnic basket and enjoy with friends!
The soft savory Christmas pie can be filled in countless ways! In a vegetarian version using only vegetables, nuts, and cheeses. I’ve included basil pesto, cooked ham, and lots and lots of cheese in the mixture.
To prepare the Christmas savory star, you don’t even need an electric mixer and you don’t have to cook any ingredients beforehand.
The only thing you will need to do is dice both the ham and cheese and in less than 10 minutes you will have the mixture ready to pour into the mold!
At the bottom of the article, you will find all possible substitutions and variations 😉
Come on, let’s prepare it together, it’s delicious!
Speaking of Christmas appetizers, I suggest two collections highly appreciated by my followers:
20 easy and economical cold appetizers
Here are other delicious recipes, from appetizer to dessert, for creating a Christmas menu full of simplicity and taste!
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: about 12 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
- 2 1/2 cups all-purpose flour (substitute with 00 flour if unavailable)
- 4 medium eggs (whole)
- 5 oz vegetable oil
- 7 oz water (or milk)
- 1 packet instant yeast for savory preparations
- 1/3 cup pesto
- to taste breadcrumbs (for the pan)
- 1 pinch black peppercorns (only if you like)
- Half teaspoon salt
- 9 oz cooked ham
- 12 oz cheese (your choice, like Emmental, Provola, Fontina, Galbanino)
- 2 1/2 oz green olives (or black, pitted)
- 1 1/2 oz almond flakes
Tools
- Bowl
- Cutting Board
- Whisk
- Mold
- Spatula
- Sieve
Steps
As I mentioned earlier, preparing this Christmas appetizer is easier done than explained!
Take a cutting board and slice both the cheese and cooked ham into small cubes or chunks.
For the cheese, I used Emmental which I had in the fridge, but you can choose whichever you prefer.
At the end of the recipe, you’ll find other examples of how to fill the soft savory pie.
All that’s left is to crack 4 medium whole eggs into a large bowl and beat them for a few moments with a hand whisk.
Add half a teaspoon of salt and a dash of pepper only if you like.
Mix and then pour, in a stream, first the vegetable oil and mix again. Finally, add water or milk if you prefer.
Finally with a sieve, incorporate both the flour and the yeast for savory pies and mix until a homogeneous mixture is obtained.
Add the pesto and mix. At the bottom of the article, you’ll find all the possible variations and substitutions for the ingredients I’ve used.
All that’s left is to combine all the ingredients for the filling!
Cooked ham, cheese, and pitted green olives (or black if you prefer).
A tip! I used whole green olives that I had in the pantry but it’s better if they’re pitted. It’s more convenient when eating the pie, and then at the cut, you’re not at risk of the slice crumbling 😉
Pour everything into a previously buttered mold (or greased with oil with the help of a kitchen brush).
Instead of flour, pour breadcrumbs into the mold (about 26 cm) and make it adhere well on the entire greased or buttered surface.
The breadcrumbs will stick to the savory pie making it really tasty. Cover the entire surface with sliced almonds.
Bake at 340°F (preheated static oven) for about 50 minutes. Or convection oven for 40 minutes.
Cooking time varies depending on the oven, always do the toothpick test to check.
Once ready, remove the pie from the oven, let it cool slightly, and then remove it from the mold to let it completely dry from moisture.
The savory Christmas star is ready to go on the table and amaze everyone! Beautiful but above all very tasty!
I hope you enjoyed this recipe!
Come on… try it yourself! It’s delicious!
Come back to visit soon and let me know in the comments if you try it 😘
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
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FAQ (Frequently Asked Questions)
Can I make this savory pie using a regular mold?
Yes, of course! We can use any baking pan (25-26 cm) that we have at home.
Or the paper molds found in supermarkets, in a star shape or Christmas tree. I bought a star-shaped baking pan a few years ago, but the shape is indifferent, in this case, substance matters most! 😉How do I store the Christmas savory pie?
The savory Christmas star will last for two to three days if covered with plastic wrap; otherwise, it will dry out. If the room temperature is particularly warm, for example in summer, it can be stored in the fridge. Before serving, leave it out of the fridge for about half an hour.
How can I substitute the cooked ham?
The beauty of this recipe is that we can use any ingredients we like. For example, instead of cooked ham, you can use mortadella, speck, salami, roasted turkey breast, etc.
In a vegetarian version, how can I fill it?
You can use the vegetables you like most, either raw without any prior cooking, or pre-cooked.
For example, lightly boiled peas in a pan; sautéed mushrooms, zucchini, peppers, or eggplants, boiled broccoli and possibly sautéed for more flavor. Or with raw-use ingredients, you can go for cherry tomatoes, finely chopped carrots, red onion, sliced purple cabbage for a really surprising color, thinly sliced mushrooms, etc. Or for a vegetarian version, you can use pickled vegetables to taste, but they should be well-drained from the oil.Can I use black olives instead of green ones?
Sure, but I advise, as I mentioned above, not to use whole ones, otherwise when you slice the savory pie, the slices might break if there’s a whole olive in the middle 😉
I don’t like pesto, how can I replace it?
You can use, always of equal weight, stracchino, gorgonzola, or ricotta, provided (the latter) is well-drained from its whey.
Can I freeze the Christmas savory pie?
Absolutely, yes! If you’ve been following me for a while, you know that as a habit, and of course, where possible, I freeze a lot to avoid unnecessary waste! THE ONLY RULE TO FOLLOW EVERY TIME you want to freeze a preparation, be it sweet or savory, is to USE ONLY FRESH AND NOT ALREADY FROZEN INGREDIENTS.
Another useful tip: cut the pie into slices so you already have convenient portions.
Arrange the slices in sturdy food bags separating them from each other with small pieces of parchment paper. This way, they won’t stick together, and you’ll be able to take out only the number of slices you really need.
To defrost the savory pie, just take it out about half an hour before and leave it at room temperature. You’ll be able to enjoy a product that seems freshly baked!What cheese can I use instead of Emmental?
I’d say any cheese you like most! Usually, I don’t use mozzarella for this type of savory pies. The reason is due to the whey that mozzarella releases during cooking, which could give the pie a different consistency. I recommend any cheese, like sweet or smoked provola, fontina, galbanino, asiago, or pizza mozzarella which doesn’t release much liquid.
