Three quick pies DIY

You know i love cooking! And today i'm sharing 3 recipes of my favorite pies which you can do handmade at home! They are simple, quick and really tasty! Try it!

1. Open pie with tomatoes and feta cheese


    1 sheet of puff pastry (250 g);
    300 grams of cherry tomatoes (cut in half);
    150 g of feta cheese;
    1 small zucchini (cut into 2 mm);
    2 large eggs;
    1 sprig of fresh rosemary (finely chopped);
    1/2 cup of sour cream;
    Salt, pepper - to taste.


Preheat the oven to 200 °C and lay the baking dish with a thinly rolled dough,leaving 0.5 cm from the edges. Place parchment paper on top, pour a glass of beans and put into the oven for 7 minutes, then take it out, take the beans out and put tomatoes on the dough, add zucchini and slices of feta cheese. Beat eggs in a separate bowl, add rosemary, salt, pepper and sour cream. Mix it all and pour on vegetables. Put the pie again in the oven and bake until a crispy crust (18-22 minutes). Before serving decorate with basil leaves.

2. Pie with spinach and pine nuts


    2 sheets of puff pastry (500 g);
    2 bunch of spinach (300 g, finely chopped);
    100 g of pine nuts;
    50 g of butter;
    2 onions (finely chopped);
    3 cloves of garlic;
    2 stems of green onion (finely chopped);
    200 g of hard cheese (grate on a coarse grater);
    5 large eggs;
    1 tbsp. of breadcrumbs;
    Salt, pepper, nutmeg - to taste.


Heat the oven to 200 °C. Pine nuts in a frying pan until light golden color (5-7 minutes) and transfer to a bowl. In a frying pan, melt the butter and brown the onions for 7 minutes. Squeeze out the garlic and fry another minute. In a large bowl lay spinach, green onions, cheese, 4 eggs (one shake in a separate bowl), breadcrumbs, salt, pepper, nutmeg and pine nuts. Add the fried onion and mix well.

Cover the pan with parchment paper and distribute the thinly rolled sheet of puff pastry. Top out the filling, leaving 30 cm at the edges, cover with a second sheet of dough and wrap the edges. Top with a beaten egg and make small incisions. Sprinkle the pie with sea salt and put in the oven for 30 minutes until the dough is browned.

3. Pie with broccoli and gorgonzola


    500 g of puff pastry;
    1 large head of broccoli (disassemble on the inflorescence);
    200 g of gorgonzola;
    30 g of butter;
    3 stems of leeks (thinly sliced);
    3 stems of green onions (thinly sliced);
    2/3 cups of thick cream;
    1/3 cup of water;
    3 tbsp. of granular mustard;
    1 egg;
    Salt, pepper - to taste.


Preheat the oven to 200 °C. Thinly roll out 2/3 of the puff pastry and make a mold. On top of the dough (in the form) put parchment paper, pour a glass of beans and put in the oven for 7 minutes. After that, remove the beans and put for another 7 minutes, so that the dough inside becomes a little browned. Remove from the oven and allow to cool.

Broccoli boil in boiling water for 2-3 minutes, drain into a colander and rinse with cold water. On butter, fry leek until tender (7-10 minutes), add cream, water, green onion, mustard, salt, stir and leave over low heat for another 4 minutes.

Pour the mixture into the mold, lay the broccoli, top the gorgonzola, top with the remaining dough and glue the edges together. Top with a beaten egg and put in the oven for 20 minutes. Serve warm.


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