Quick savory pie without using store-bought puff pastry: a base of homemade short crust pastry and a filling of salad (or escarole/radicchio), cured pork loin, and cream cheese. Ideal for a dinner ready in no time.
Prepare the short crust pastry: in a bowl, combine the flour, water, extra virgin olive oil, and a pinch of salt. Knead until you get a smooth and homogeneous mixture. Wrap in plastic wrap and let rest for 10-15 minutes.
Roll out the short crust pastry on a floured surface to form a disc large enough to line a baking tray.
Prepare the filling: wash and dry the salad or escarole/radicchio and roughly chop it. Mix 70g of cream cheese with the salad and distribute it over the base of the rolled-out pastry.
Add the sliced cured pork loin on top of the filling.
Fold the edges of the pastry inward (or cover with an additional disc of pastry if preferred). Spread the remaining 30g of cream cheese on top and sprinkle with parmesan to taste.
Bake in a preheated oven at 180°C for about 20-25 minutes or until the pastry is golden brown.
Remove from the oven, let cool for a few minutes, slice, and serve.
Bowl
Parchment paper
Baking tray
Rolling pin
Store in the refrigerator for 1-2 days covered with plastic wrap
Recipe inspired by @massi.lava. Can be enriched with aromatic herbs to taste or add other vegetables. If you prefer a richer version, add eggs or sautéed vegetables.
Italy
| Energy (kcal) | 151.16 |
| Carbohydrates (g) | 15.38 |
| of which Sugars (g) | 1.12 |
| Fat (g) | 7.13 |
| of which Saturates (g) | 4.01 |
| Protein (g) | 6.48 |
| Fiber (g) | 1.52 |
| Sale (g) | 0.08 |
