RUSTIC TOMATO PIE
Perk up your plate with this humble tomato pie. We like to use fresh-from-the-garden tomatoes and herbs, but store-bought produce will work in a pinch. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. , Place half of the tomatoes and half of the onions in crust. Combine mayonnaise, cheddar cheese, basil, salt and pepper; spread over tomatoes. Top with remaining onions and tomatoes. Fold crust edge over filling, pleating as you go and leaving an 8-in. opening in the center. Sprinkle with bacon and Parmesan cheese. Bake on a lower oven rack until until crust is golden and filling is bubbly, 30-35 minutes. Let stand 10 minutes before cutting. If desired, sprinkle with additional basil.
Nutrition Facts : Calories 325 calories, Fat 25g fat (11g saturated fat), Cholesterol 41mg cholesterol, Sodium 409mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.
ITALIAN SAVORY RUSTIC PIE
Steps:
- Pre-heat oven to 350° (180° celsius). Lightly grease a 7 or 8 inch (18 - 20 centimeter) pie/cake pan.
- ** If you want to make your own dough you can use this recipe, the pinch of sugar may be eliminated. Easy Homemade Pie Dough or Savory Pie Dough
Nutrition Facts : Calories 356 kcal, Carbohydrate 23 g, Protein 11 g, Fat 23 g, SaturatedFat 10 g, Cholesterol 37 mg, Sodium 322 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
RUSTIC MEAT AND POTATO PIE
Steps:
- Heat oven to 425°F. Prepare pie crusts as directed on box for two-crust pie, using 9-inch glass pie plate.
- In 12-inch skillet, cook beef and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Transfer beef mixture to large bowl. In same skillet, heat oil over medium heat. Add carrots; cook 3 to 4 minutes, stirring occasionally, until crisp-tender. Add carrots, potatoes, bacon, thyme and pepper to beef mixture.
- In small bowl, mix broth and cornstarch with whisk; pour into skillet. Heat to boiling over medium heat. Cook about 2 minutes or until thickened. Pour over beef and vegetables; stir to combine. Spoon mixture into crust-lined pie plate.
- Top with second crust; seal edge and flute. Cut slits in several places in top crust. In small bowl, beat egg and water. Brush over top crust.
- Bake 15 minutes. Reduce oven temperature to 375°F; bake 40 to 45 minutes longer or until crust is browned, placing sheet of foil over entire crust for last 20 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 470, Carbohydrate 45 g, Cholesterol 75 mg, Fat 3 1/2, Fiber 2 g, Protein 17 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 3 g, TransFat 1 g
TORTA RUSTICA
This savory pie is served at room temperature. Two teaspoons dried basil may be substituted for fresh basil. Use ham or prosciutto ham.
Provided by Ann
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 18
Steps:
- Mix flour, cornmeal, and salt in a bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Beat 2 eggs with 3 tablespoons cold water; stir into flour mixture until dough holds together. Add another tablespoon water if needed. Shape 2/3 of the dough into flattened round; repeat with remaining 1/3. Wrap. Refrigerate at least 30 minutes, or until firm enough to roll.
- In another bowl, combine ricotta cheese, crumbled feta, Parmesan cheese, 1 egg, parsley, basil, and oregano until well blended.
- Have an 8 or 9 inch springform pan ready. On a lightly floured surface, roll out the larger portion of dough into a 15 inch diameter circle. Carefully place in ungreased pan; press lightly against bottom and sides. Trim overhanging dough to 1 inch from pan rim.
- Scatter half of the mozzarella over the bottom of the crust. Next arrange half the ham slices in an even layer. Spread with ricotta cheese mixture, then sprinkle with spinach. Cover with the remaining ham slices. Press down gently to pack layers. Add red peppers in a single layer, and top with the remaining mozzarella. Press down again.
- Roll out remaining dough to 8 or 9 inch circle. Place over filling to cover. Moisten edges, and seal crusts together. Crimp or flute edges. Crust should not extend above pan rim. Beat remaining egg, and brush over the crust. Cut several small vents in top crust for steam to escape.
- Bake at 375 degrees F (190 degrees C) for 1 hour, or until crust is deep golden brown and pulls away from sides. Cool in pan on wire rack 45 minutes. Remove pan sides; cool completely. Cut into 12 wedges. Serve at room temperature.
Nutrition Facts : Calories 588.9 calories, Carbohydrate 41.7 g, Cholesterol 198.5 mg, Fat 35.5 g, Fiber 3.4 g, Protein 26.4 g, SaturatedFat 20.2 g, Sodium 1293.8 mg, Sugar 2.4 g
RUSTIC GREEK PIE
This is a really beautiful pie and does have a great rustic look about it. Delicious served hot or cold.
Provided by Terese
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to moderately hot 200oC (400oF).
- Squeeze the excess liquid from the spinach.
- Place the pastry sheet on a baking tray and spread the spinach in the middle, leaving a 3cm (1 1/4 inch) border.
- Sprinkle the garlic over the spinach and pile the haloumi and feta on top.
- Sprinkle with oregano and season well with salt and freshly ground black pepper.
- Cut a short slit into each corner of the pastry sheet, then tuck each side of the pastry over to form a border around the filling.
- Lightly beat the eggs with the cream and carefully pour the egg mixture over the spinach filling.
- Bake for 25-30 minutes, or until the pastry is golden and the filling is set.
- Cut into four portions and serve with lemon wedges and a green salad.
- Note: If haloumi cheese is not available use all feta instead.
TORTA RUSTICA WITH RICOTTA AND SPINACH
Torta rustica (also called pizza rustica) is a rich, ricotta-stuffed pie that's traditionally baked for Easter in Southern Italy. This version includes greens (either spinach or chard) for color and freshness. The ham is optional; feel free to leave it out, or substitute chopped olives or sundried tomatoes if you're looking for a similar savory bite. The crust, adapted from Nancy Harmon Jenkins's 2007 cookbook, "Cucina del Sole," is sturdy and slightly sweet, which makes a nice contrast to the salty filling. (For more on producing a lattice-style crust, see our How to Make Pie Crust guide.)
Provided by Melissa Clark
Categories pies and tarts, main course
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 22
Steps:
- Make the dough: In a food processor, pulse together the flour, sugar and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Alternatively, mix together flour, sugar and salt in a large bowl, then add butter, working the pieces into the flour with your hands, squeezing and pinching them until the mixture looks like oatmeal.
- Add egg, egg white and lemon zest, and pulse after each addition. If working by hand, whisk together egg, egg white and lemon zest in a separate bowl, then mix into the butter mixture. Slowly add iced wine, 1 tablespoon at a time, and pulse or mix by hand until the dough just comes together. You may not need all the liquid. The dough should be moist, but not wet.
- Turn dough out onto a lightly floured surface, and gather and press it into a ball. Divide into 2 portions, one slightly larger than the other, and shape into disks. Wrap the disks tightly with plastic wrap and refrigerate for at least 1 hour and up to 5 days.
- When ready to bake, heat oven to 375 degrees.
- Make the filling: If your ricotta seems watery, put it in a sieve and let it drain while you cook the spinach.
- In a large skillet, heat oil over medium-high heat. Add spinach and cook until wilted, about 2 minutes. Stir in garlic and a large pinch of salt, and continue to cook until spinach is very dry, about 2 minutes longer. Transfer to a large bowl to cool. If any liquid accumulates as the spinach sits, pour it out of the bowl (you don't want it to water down the ricotta).
- In a food processor, purée drained ricotta and eggs until just combined and smooth. Add to the bowl with the spinach and fold in mozzarella, pecorino, ham (if using), parsley, black pepper, 1/2 teaspoon salt, red-pepper flakes and nutmeg. Set aside when rolling out dough (or chill for up to 4 hours).
- On a lightly floured surface, roll out the larger pastry dough disk to a 14-inch circle, about 1/8-inch thick. Fit dough into a 9-inch springform pan, pressing the dough up the sides of the pan. Scrape filling into crust and spread evenly. Roll out second pastry disk to a 12-inch circle, about 1/8-inch thick. Cut 1/2-inch-wide strips and weave into a lattice on top of the filling. Seal, trim and crimp the edges. Brush the top of the torta with the egg wash.
- Place torta on sheet pan and bake until crust is crisp and brown, and filling is firm, 50 to 60 minutes. Cool on a rack for at least 45 minutes before serving.
RUSTIC SAVORY MEAT PIE
This is a good way to use leftover roast beef, and you don't have to fuss over the crust as it is meant to be 'rustic.'
Provided by Rosemary
Categories Savory Pies
Time 1h
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Prepare dough, using bread machine.
- Preheat oven to 350 degrees.
- Saute onion, celery and garlic in olive oil for about 5 minutes, or until onion starts to soften.
- Add sliced mushrooms and continue cooking until mushrooms are tender.
- Add cooked beef and spices.
- Stir to blend well, then add the wine and cooked vegetables.
- Allow mixture to simmer while you prepare the brown sauce.
- Melt butter in a small saucepan.
- Gradually add the flour, stirring so as to avoid lumps.
- Stir in beef broth and blend well.
- When this is thoroughly blended, bring to a boil, then reduce to simmer.
- Add balsamic vinegar and stir.
- Add up to 2 c bread crumbs to thicken filling as desired, then remove from heat.
- Roll out dough so that it is 1 1/2 times the size of your pie pan.
- Carefully place crust into pie pan.
- Crust will hang over the edges.
- Pour the filling into the prepared pan, cover with brown sauce.
- Bring outer edges of crust toward the center and pinch dough to close.
- Do not seal too tightly.
- You want to allow space for steam to escape.
- Bake at 350 degrees for 35-40 minutes or until crust is nicely browned.
Nutrition Facts : Calories 360, Fat 8.6, SaturatedFat 2.8, Cholesterol 7.6, Sodium 397.1, Carbohydrate 58.4, Fiber 4.9, Sugar 7.5, Protein 10.8
More about "rustic dinner pie recipes"
RUSTIC SAVORY PIE - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
Servings 8Total Time 1 hr 20 minsCategory Savory TartsCalories 347 per serving
29 SAVORY PIES TO MAKE FOR DINNER TONIGHT - BON APPéTIT
From bonappetit.com
BEST PIZZA RUSTICA RECIPE - HOW TO MAKE ITALIAN EASTER …
From delish.com
SAVORY PIE AND TART RECIPES | MARTHA STEWART
From marthastewart.com
TONIGHT’S DINNER: RUSTIC SAUSAGE PIE RECIPE – SHEKNOWS
From sheknows.com
RUSTIC COTTAGE PIE WITH MUSHROOM SAUCE RECIPE
From archanaskitchen.com
RUSTIC POT ROAST POT PIES RECIPE - PILLSBURY.COM
From pillsbury.com
EASY RUSTIC SHEPHERD'S PIE RECIPE | LITTLE SPICE JAR
From littlespicejar.com
RUSTIC MEAT PIE | RICARDO
From ricardocuisine.com
5/5 (13)Total Time 1 hr 40 minsCategory Main Dishes
- In a food processor, blend the flour and salt. Add the butter and pulse for a few seconds at a time until it forms pea-sized pieces. Add the water. Pulse just until the mixture starts coming together, adding more water if necessary. Remove the dough from the food processor and form into a disc. Cover with plastic wrap and refrigerate for 30 minutes.
- In a bowl, combine all the ingredients. Season with salt and pepper. Sprinkle over the pie as soon as it comes out of the oven.
RUSTIC PIES RECIPE: EASY, SWEET & SAVORY MEAL | FRIGIDAIRE
From frigidaire.com
900+ RUSTIC RECIPES - FOR DINNERS IDEAS IN 2022 - PINTEREST
From pinterest.com
SPINACH RICOTTA RUSTIC PIE - AUTHENTIC ITALIAN RECIPES
From anitalianinmykitchen.com
PIES - RUSTIC INN CAFé
From rusticinn.cafe
ITALIAN PIZZA RUSTICA RECIPE (EASTER PIE) - THE FRESH COOKY
From thefreshcooky.com
FAMILY MEALS & RECIPES FROM MY RUSTIC LITTLE KITCHEN
From rusticfamilyrecipes.com
RUSTIC VEGGIE PIE | MRFOOD.COM
From mrfood.com
RUSTIC STEAK AND MUSHROOM PIE RECIPE | BEEF + LAMB NEW ZEALAND
From recipes.co.nz
24 SAVORY PIES (+ EASY RECIPES) - INSANELY GOOD
From insanelygoodrecipes.com
RUSTIC VEGETABLE PIE | FOOD TO LOVE
From foodtolove.co.nz
RUSTIC FOUR BERRY PIE - RACHEL COOKS®
From rachelcooks.com
RUSTIC CHICKEN PIE - RUSTIC COOKING
From rusticmum.com
RUSTIC TURKEY AND VEGETABLE PIE RECIPE - SERIOUS EATS
From seriouseats.com
78 RUSTIC PIES AND TARTS IDEAS IN 2022 | FOOD, RECIPES, YUMMY FOOD
From pinterest.ca
70 RUSTIC FARMHOUSE-INSPIRED DESSERTS - TASTE OF HOME
From tasteofhome.com
RUSTIC MEAT PIE - RECIPES LIST
From recipes-list.com
RECIPES - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
10 BEST RUSTIC COOKING RECIPES | YUMMLY
From yummly.com
RUSTIC CHICKEN POT PIE - MARIA'S MIXING BOWL
From mariasmixingbowl.com
RUSTIC DINNER PIE | RECIPE | DINNER PIES, DINNER PIE RECIPES, RECIPES
From pinterest.ca
RUSTIC LAMB PIE - THE MODERN PROPER
From themodernproper.com
GROUND TURKEY MEAT PIE (TURKEY VERONIQUE) | HOMEMADE & YUMMY
From homemadeandyummy.com
50 RUSTIC PIES IDEAS | FOOD, YUMMY FOOD, FAVORITE RECIPES
From pinterest.com
RUSTIC FREE-FORM STRAWBERRY PIE - A PRETTY LIFE IN THE SUBURBS
From aprettylifeinthesuburbs.com
EASY GROUND VENISON MEAT PIES RECIPE | RUSTIC FAMILY RECIPES
From rusticfamilyrecipes.com
SAVORY PIE RECIPES | ALLRECIPES
From allrecipes.com
TORTA RUSTICA {RUSTIC SAVORY PIE} - AT HOME WITH VICKI BENSINGER
From vickibensinger.com
THIS RUSTIC APPLE-CRANBERRY PIE IS SO DARN EASY IT DOESN'T EVEN …
From seriouseats.com
EASY HOMEMADE RUSTIC APPLE PIE - THE MOMMY MOUSE CLUBHOUSE
From mommymouseclubhouse.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love