Vegetable Savory Pie to Empty Your Fridge, perfect for not wasting anything. Simple and quick to prepare.
You know when the fridge is full of little leftovers and vegetable mixes that are at risk of being thrown away? Stop! With my recipe for the savory pie, in a few minutes you’ll turn those ingredients into a unique, rich, and delicious dish.
This is not just a recipe, but an empty-the-fridge idea that allows you to use everything you have on hand: from cooked zucchini to peppers, from leftover cauliflower to some ham, and that cheese that is about to expire.
Follow my procedure, personalize it with your favorite ingredients, and get ready to bake a savory masterpiece!
But let’s see right away how to prepare the vegetable savory pie to empty your fridge!
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 sheet puff pastry
- 1 egg
- 1 tablespoon cream cheese spread
- 12 oz cooked vegetables
- 3.5 oz cooked ham
- 3.5 oz Asiago cheese (sliced)
- 1 drizzle extra virgin olive oil
Tools
- 1 Fork
- 1 Tart pan
- 1 Spoon
How to prepare the vegetable savory pie
Place a sheet of puff pastry inside a tart pan. Leave the parchment paper that comes with the pastry underneath. Prick the base of the puff pastry with a fork.
Fill with your preferred vegetables. I used a mix cooked in a pan (zucchini, cauliflower, peppers) and diced ham.
Cover with slices of cheese. I used slices of Asiago. On the surface, add more diced ham.
In a bowl, place an egg and a tablespoon of cream cheese spread (I used Philadelphia). Mix well and pour the obtained mixture into the pan.
Fold the edges of the pastry towards the inside. Add a drizzle of extra virgin olive oil.
Bake in a preheated static oven at 356 degrees Fahrenheit. Let it cook for about 25/30 minutes or until the savory pie appears well browned and crispy.
Remove from the oven and enjoy.
Storage
Store the savory pie in an airtight container in the refrigerator. It keeps for 2-3 days. It is recommended to warm it slightly before serving. You can freeze the savory pie already cooked and cooled, wrapped in plastic wrap. It keeps for about 1 month. To defrost, leave it in the refrigerator and then heat it in the oven.
FAQ (Frequently Asked Questions)
Can I replace puff pastry?
Yes, with shortcrust pastry.
Can I replace Philadelphia?
Well-drained ricotta, Greek yogurt, fresh cooking cream. In this case, use 3.5 oz of cream for one egg.
