We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Recipe Savory pie in a pan of 06-09-2019
There savory pie in a pan it is a perfect cottage for the summer as its cooking does not involve turning on the oven. You can make it using the puff pastry, as I did in this case, the shortcrust pastry, the crazy dough or even other types of bases. Similarly, you can vary the filling as you prefer, opting for cooked ham instead of salmon, or perhaps changing the filling by choosing to use only vegetables, for example. Just try not to use ingredients that are too liquid otherwise you risk making the base too moist, so follow my advice and yours savoury cake summer it will be very good!
How to make savory pie in a pan
First wash the courgettes, dry them, peel them and julienne them with a grater with large holes, then season with salt and pepper.
Put the first roll of puff pastry in the pan, lined with parchment paper, and prick with the prongs of a fork.
Add the zucchini after having gently squeezed them, then cover with salmon finally with the cheese (I used the scamorza) cut into very thin slices.
Close with the second disc of puff pastry, seal the edges well and brush with lightly beaten egg.
Cover with a lid, then cook over low heat for about 15 minutes or until the base is golden brown.
Place a second sheet of parchment paper on top of the cake, then turn it over on the lid and finally move it back, so upside down and with all the parchment paper, into the pan.
Remove the first sheet of parchment paper (which will now be on top), then cook the second side as well, again for about 15 minutes or until golden brown.
The savory pie in the pan is ready, you can serve it hot, lukewarm, or even cold if you don't want the melting cheese.