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Three savory pies, that are literally as easy as pie.

Shrimp and Catupiry

Ingredients

  • Dough:

  • 1/4 cup sugar

  • 1 egg yolk

  • 5 tablespoons water

  • 2 cups wheat flour

  • Salt

  • 1/2 cup butter, chilled

  • Filling:

  • 5 eggs

  • Salt

  • 1 1/2 cups heavy cream

  • 1 1/2 cups grated mozzarella cheese

  • Olive oil

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 1 pound medium shrimp

  • Salt and pepper, to taste

  • 1/4 bunch chopped parsley

  • 1 cup Catupiry cheese

Instructions

  1. For the dough: In a bowl, mix the yolk, sugar and water.

  2. In a separate bowl, add the flour and salt and place the butter cubes on top. Mix with your fingertips until combined and crumbly. Make a hole in the middle and add the wet ingredient mixture, kneading with the palms of your hands to combine. Wrap in plastic wrap and refrigerate for at least 1 hour.

  3. Prepare a springform pan with parchment paper and butter. On a floured surface, use a rolling pin to flatten the dough. Place the dough in the prepared pan and pierce the bottom with a fork.

  4. For the filling: Preheat oven to 350 degrees. In a mixing bowl, beat the eggs with a pinch of salt and the heavy cream. Add the cheese. Set aside.

  5. In a frying pan over medium-high heat, add the olive oil. Add onion and garlic and saute until fragrant.

  6. Add the shrimp and sauté until golden. Season with salt and black pepper. Turn off the heat and add the parsley. Set aside to cool slightly. Add shrimp mixture to egg mixture and stir to combine. Pour into prepared pan, and add dollops of cheese around the top. Bake for 40 minutes. Slice and serve.

Shrimp and Catupiry

Tomato and Spinach

Ingredients

  • Dough:

  • 1/4 cup sugar

  • 1 egg yolk

  • 5 tablespoons water

  • 2 cups wheat flour

  • Salt

  • 1/2 cup butter, chilled

  • Filling:

  • 5 eggs

  • Salt

  • 1 1/2 cups heavy cream

  • 1 1/2 cups grated mozzarella cheese

  • Olive oil

  • 1 onion, chopped

  • 1 clove garlic, minced

  • 1 package of spinach leaves

  • Salt and pepper, to taste

  • 10 ounces cherry tomatoes

Instructions

  1. For the dough: In a bowl, mix the yolk, sugar and water.

  2. In a separate bowl, add the flour and salt and place the butter cubes on top. Mix with your fingertips until combined and crumbly. Make a hole in the middle and add the wet ingredient mixture, kneading with the palms of your hands to combine. Wrap in plastic wrap and refrigerate for at least 1 hour.

  3. Prepare a springform pan with parchment paper and butter. On a floured surface, use a rolling pin to flatten the dough. Place the dough in the prepared pan and pierce the bottom with a fork.

  4. For the filling: Preheat oven to 350 degrees. In a mixing bowl, beat the eggs with a pinch of salt and the heavy cream. Add the cheese. Set aside.

  5. In a frying pan over medium-high heat, add the olive oil. Add onion and garlic and saute until fragrant. Add the spinach and saute quickly. Season with salt and pepper and set aside to cool.

  6. Combine spinach mixture with egg mixture. Pour into prepared pan, and add the tomatoes on top. Bake for 40 minutes. Slice and serve.

Tomato and Spinach

Chicken and Cream Cheese

Ingredients

  • Dough:

  • 1/4 cup sugar

  • 1 egg yolk

  • 5 tablespoons water

  • 2 cups wheat flour

  • Salt

  • 1/2 cup butter, chilled

  • Filling:

  • 5 eggs

  • Salt

  • 1 1/2 cups heavy cream

  • 1 1/2 cups grated mozzarella cheese

  • Olive oil

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 1 chicken breast, cooked and shredded

  • 2 tomatoes, chopped

  • Salt and pepper, to taste

  • Chopped parsley

  • 1 cup cream cheese

Instructions

  1. For the dough: In a bowl, mix the yolk, sugar and water.

  2. In a separate bowl, add the flour and salt and place the butter cubes on top. Mix with your fingertips until combined and crumbly. Make a hole in the middle and add the wet ingredient mixture, kneading with the palms of your hands to combine. Wrap in plastic wrap and refrigerate for at least 1 hour.

  3. Prepare a springform pan with parchment paper and butter. On a floured surface, use a rolling pin to flatten the dough. Place the dough in the prepared pan and pierce the bottom with a fork.

  4. For the filling: Preheat oven to 350 degrees. In a mixing bowl, beat the eggs with a pinch of salt and the heavy cream. Add the cheese. Set aside.

  5. In a frying pan over medium-high heat, add olive oil. Add the onion and garlic and saute until fragrant. Add the shredded chicken and sauté until golden. Add the tomatoes, season with salt and black pepper and cook until the tomatoes break down. Add the chopped parsley and remove from heat to cool slightly. Add to the bowl with the egg mixture and stir to combine. Pour into prepared pan, and add dollops of cream cheese around the top. Bake for 40 minutes. Slice and serve.

Chicken and Cream Cheese
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