Whether you want to vary your menu or make your afternoon snack more nutritious, savory pies are practical, tasty options with countless possibilities for combinations. When prepared with ingredients rich in protein, they help with satiety and contribute to a more balanced meal, being a great alternative for everyday life.
Next, check out 4 protein savory pie recipes for an afternoon snack!
Ingredients
Massa
- 2 cups of wheat flour
- 100 g of olive oil
- 1 ovo
- 3 to 5 tablespoons of ice water
- 1/2 teaspoon salt
Filling
- 500 g the lean meat chopped
- 1/2 chopped onion
- 1 clove of minced garlic
- 1 carrot cut into cubes
- 1/2 chopped red pepper
- 1/2 chopped green pepper
- Olive oil, salt, fresh peas and ground black pepper to taste
- Wheat flour for flouring
Coverage
- 5 potatoes, peeled and boiled
- 1 tablespoon olive oil
- 2 to 4 tablespoons of milk
- Salt and oregano to taste
Preparation mode
Massa
In a bowl, mix the wheat flour with the salt. Add the olive oil and, with your fingertips, incorporate until you get a coarse crumb texture. Add the egg and mix quickly. Then add the ice water little by little, just until the dough starts to come together, but don’t knead.
Shape into a ball, wrap in plastic wrap and refrigerate for at least 30 minutes. After resting, roll out the dough with a rolling pin on a surface lightly floured and line the bottom and sides of a tart pan. Book.
Filling
In a pan, heat a drizzle of olive oil over medium heat and sauté the onion and garlic for about 2 to 3 minutes. Add the meat and cook for approximately 8 to 12 minutes, stirring occasionally, until it loses its raw color and becomes very loose and golden. Then add the carrot, peppers and peas. Season with salt and black pepper and cook for another 5 to 8 minutes, until the vegetables are tender but still slightly firm. Turn off the heat and set aside.
Coverage
In a container, mash the potatoes while still hot until they form a smooth puree. Add the olive oil and milk little by little, adjusting the texture until it is creamy and light. Season with salt.
Assembly
Spread the meat and vegetable filling evenly over the dough. Carefully cover with the mashed potatoes, spreading with a spatula. Finish with oregano on top. Place in a preheated oven at 200°C for around 25 to 35 minutes. Remove from the oven and let it rest for a few minutes before serving, to firm up the layers.
Ingredients
Massa
- 3 eggs
- 1/2 cup skimmed milk
- 1 cup of oat flour
- 1 tablespoon baking powder
- Salt to taste
- Oil for greasing
- Oat flour for flouring
Filling
- 2 cups of tea spinach chopped
- 1 cup of cottage cheese
- 1 clove of minced garlic
- Olive oil, grated nutmeg, salt and ground black pepper to taste
Preparation mode
Filling
In a pan, heat the olive oil over medium heat and sauté the garlic until lightly browned. Add the spinach, season with salt, black pepper and nutmeg and cook for 3 minutes. Turn off the heat, stir in the cottage cheese and set aside.
Massa
In a blender, beat the eggs, milk, oat flour and salt until you obtain a smooth dough. Add the baking powder and mix gently with a spoon. In a pan greased with olive oil and floured with oat flour, place half the dough, add the filling and cover with the rest of the dough. Bake in a preheated oven at 180°C for 35 minutes. Serve immediately.
Ingredients
Massa
- 2 cups of chickpea flour
- 1/2 cup of finely flaked oats
- 1 teaspoon of salt
- 1/4 cup olive oil
- 3/4 cup ice water
- Chickpea flour for flouring
- Oil for greasing
Filling
- 2 chicken breasts cooked and shredded
- 1 chopped onion
- 1 clove of minced garlic
- 1 carrot cut into cubes
- 1 zucchini cut into cubes
- 1/2 red pepper cut into cubes
- 1 potato cut into cubes
- 2 tablespoons olive oil
- 2 tablespoons of wheat flour
- 2 cups of homemade vegetable broth
- Salt, oregano and ground black pepper to taste
- 1 egg yolk for brushing
Preparation mode
Massa
In a bowl, mix the chickpea flour, oats and salt. Add the olive oil and, with clean hands, mix until it forms a moist crumb. Add the ice water little by little until you get a firm, moldable dough. Wrap in plastic wrap and refrigerate for 20 minutes.
Filling
In a pan, heat the olive oil over medium heat and sauté the onion and garlic for about 2 minutes until lightly browned. Add the chicken and mix well. Add the carrot, potato, zucchini and paprika and sauté for about 5 minutes. Sprinkle in the wheat flour and stir well to combine. Add the vegetable broth little by little, stirring until it forms a thick cream. Cook for about 10 to 15 minutes, until the vegetables are tender but still slightly firm. Season with salt, black pepper and oregano. Set aside until cool.
Assembly
On a surface floured with chickpea flour, roll out the dough and use part of it to cover a tart pan greased with olive oil. Add the warm filling, spreading it evenly. Then cover with another layer of dough, adjusting the edges well to seal. Press lightly with your fingers or a fork to ensure it seals and prevent the filling from escaping during the oven. Brush the pie with egg yolk and finish with oregano. Place in a preheated oven at 200°C for around 30 to 40 minutes. Remove from the oven and let it rest for a few minutes before serving.
Ingredients
Massa
- 2 eggs
- 150 g of low-fat natural yogurt
- 1/2 cup oat flour
- 1/2 cup chickpea flour
- 1 tablespoon baking powder
- Salt to taste
- Oil for greasing
- Oat flour for flouring
Filling
- 250 g the atum solid natural drained
- 150 g of mashed ricotta
- 1 grated carrot
- 2 tablespoons of green corn
- Salt, oregano and ground black pepper to taste
Preparation mode
Filling
In a container, mix all the filling ingredients and set aside.
Massa and assembly
In a blender, beat the eggs, natural yogurt, salt, oat flour and chickpea flour until a homogeneous dough forms. Add the baking powder and mix gently with a spoon. Pour half of the dough into a pan greased with olive oil and floured with oat flour, add the filling and cover with the rest of the dough. Bake in a preheated oven at 180°C for 30 minutes or until set and golden. Serve immediately.