Savory Pies

Everybody love some pies, so here are what I presume are “west european” style savory pies. Both use pie dough, eggs and some kinds of cheese.

Mushroom pie

Ingredients:

  • 1 pie dough
  • 1 yoghurt or some liquid cream
  • 2 eggs
  • 150g of sliced paris mushroom
  • 75 grams of emmental or gruyere
  • optionally, some dried meat or bacon

Preparation:

  1. turn the oven on at 220°C
  2. lay the dough in your pie plate
  3. cut out any dough that overflow too much, transform it in strings and set it aside.
  4. stab the dough in the mold with a fork all over the bottom (more is better).
  5. put it in the oven, for 5 to 7 minutes, or about the time it takes to prepare the rest of the pie (if you’ve done it a few times already).
  6. pour drained mushrooms in the bowl.
  7. break the eggs in the bowl and mix.
  8. add the yoghurt and mix.
  9. incorporate the cheese.
  10. take the pie crust out of the oven.
  11. pour the bowl in the pie crust.
  12. optionally, you can put some dried meat or bressaola on top of the batter.
  13. take the strings of dough you had put aside and lay them on the pie. Depending on how much you have, you can go for a cross, a tic tac toe grid or a dart board pattern (or a smiley).
  14. put the pie in the oven, and let it cook for ~25 minutes.

Spinach pie:

Pretty much the same as above, but replace the emmental / gruyere with goat cheese, some crumbled in the bowl and and you can put some on top of the pie instead of the dried meat. If you use frozen spinach with cream already in, you don’t need add the yogurth / cream.

Ingredients:

  • 1 pie dough
  • 1 yoghurt or some liquid cream
  • 2 eggs
  • 500g of spinach leaves.
  • 75g of goat cheese
  • optionally, some dried meat or bacon

Preparation:

  1. turn the oven on at 220°C
  2. lay the dough in your pie plate
  3. cut out any dough that overflow too much, transform it in strings and set it aside.
  4. stab the dough in the mold with a fork all over the bottom (more is better).
  5. put it in the oven, for 5 to 7 minutes and then take it out.
  6. cook the spinach leaves / melt your frozen spinach.
  7. dry the spinach (put in a sieve and press as much water out as you can).
  8. break the eggs in the bowl.
  9. add the yoghurt and mix (unless there is already cream in your spinach, in which case half a yoghurt would probably be enough).
  10. add the spinach and mix.
  11. cut and crumble the goat cheese.
  12. incorporate the cheese.
  13. pour the batter in the pie crust.
  14. optionally, you can put some dried meat or bressaola on top of the batter (and below any spare dough leftover).
  15. take the strings of extra dough you had put aside and lay them on the pie. Depending on how much you have, you can go for different patterns such as a cross, a tic tac toe grid or a smiley.
  16. if you have a “bûche” of goat cheese you can cut a few slices for a more tic tac toe effect (or a more smiley effect).
  17. put the pie in the oven, and let it cook for ~25–30 minutes.

Note: the eggs while create a mostly waterproof film on top, preventing the moisture of the spinach from evaporating. You can either get as much moisture out of the spinach before, or make some cuts in the pie after the eggs have cooked on the surface.

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