Savory cheese puff pastry

When I need to whip up something quick but still want great flavor and substance, I go for a savory cheese puff pastry pie. Typically, I prepare the dough a day in advance and keep it in the fridge so I can focus directly on the filling when I need it. I've tried this recipe several times, and it works like a charm, especially if you make sure to work on a well-floured surface and don’t rush the rolling out of the dough.

Quick Info

Total Time: about 45 minutes (including preparation and baking, not counting dough preparation if you already have it)
Preparation Time: 20-25 minutes
Baking Time: 20 minutes
Servings: 1 pie (from one piece of dough), round shape 26 cm; you can make two pies from a full dough recipe
Difficulty: easy, if you have the dough prepared
Recipe Type: savory snack, quick dinner, picnic

Ingredients

- Homemade puff pastry – 1 piece (from a full recipe that yields two pieces)
- 150 g salty cheese (I used two types, but any salty cheese you prefer works)
- 2 eggs
- 2 tablespoons thick sour cream
- 3 slices of cheese (or grated cheese)

Preparation Steps

1. Take a piece of puff pastry (if you made the entire homemade recipe, you will have two pieces). Keep the other one in the fridge for another pie.
2. On a generously floured surface, roll out the first piece of dough as thin as possible. Be careful not to press too hard with the rolling pin, as puff pastry tends to stick. Gently lift the edges and sprinkle flour underneath if you feel it sticking.
3. Prepare a round tart pan, 26 cm in diameter, lined with baking paper.
4. Place the sheet of dough in the pan. Let the edges hang over a bit so you can cover the filling at the end.
5. Evenly sprinkle the crumbled cheese over the dough.
6. In a bowl, whisk the eggs with the sour cream until well combined. Add the sliced or grated cheese and mix.
7. Pour the mixture over the cheese in the pan.
8. Lift the edges of the dough and fold them over the filling towards the center. You don’t need to cover the entire surface completely; the edges can remain slightly uneven.
9. Preheat the oven to 200°C.
10. Bake the pie for 20 minutes, until the dough turns golden brown.
11. The pie can be cut immediately while hot or warm. It slices easily and doesn’t crumble.

Why I Make This Recipe Often

It’s the kind of quick pie that I can adapt with whatever I have in the fridge. If I have the dough ready, everything goes quickly. It’s hearty, delicious hot or at room temperature, and doesn’t require complicated ingredients. I find it especially useful when I have unexpected guests or want something savory alongside a salad.

Tips and Variations

Tips

- Don’t work the dough too much at room temperature, especially if it’s warm in the kitchen. It softens quickly.
- To avoid sticking, sprinkle flour on the surface and the rolling pin.
- Use aged cheese or combinations for a more pronounced flavor.
- If using sliced cheese, tear it or cut it into small pieces to melt evenly.

Substitutions

- The cheese can be replaced with another salty cheese, like feta or cheese from a barrel.
- Thick sour cream can be substituted with full-fat yogurt, although the final texture will be slightly different.
- In the absence of cheese, you can use Parmesan or any hard cheese that melts.

Variations

- For an extra flavor boost, add a bit of pepper or herbs directly into the filling (dill or parsley).
- If you want a thinner pie, use a larger pan and roll out the dough more.
- Store-bought dough can also be used, although the texture won’t be as good as homemade.

Serving Ideas

- A warm slice alongside a green salad.
- As a packed snack, cut into small squares.
- Sliced for brunch or at a gathering with various savory snacks.

Frequently Asked Questions

1. Can I use less salty cheese?
Yes, but the flavor will be milder. If using unsalted cheese, you can add a pinch of salt to the filling.

2. Can the pie be made with store-bought dough?
Yes, it can, but homemade puff pastry has a different texture and flavor. The baking time does not change.

3. Does the filling leak during baking?
No, as long as you don’t overdo it with the liquid (sour cream or egg), the mixture remains quite stable.

4. Can the pie be frozen?
The baked pie can be frozen, but it may become soggy upon thawing. It’s best enjoyed fresh or kept in the fridge.

5. Can I add more cheese?
Yes, but if you add too much, the filling may become too wet, and you risk the dough remaining raw underneath.

Nutritional Values

Approximately, for a slice (from a pie divided into 8):
- Calories: 220-250
- Protein: 8-10 g
- Carbohydrates: 18-20 g
- Fat: 14-16 g

Values vary depending on how fatty the cheese is and how much sour cream you use. The pie is quite filling and provides a good protein intake from the cheese and eggs.

Storage and Reheating

It keeps well in the fridge, wrapped or in a container, for up to two days. It can be eaten cold, but if you want to reheat it, use the oven for 10 minutes at 180°C to keep it crispy. I don’t recommend reheating in the microwave, as the dough becomes too soft. The pie doesn’t last long at room temperature, especially if it contains salty cheese, so keep it cool if you’re not consuming it right away.

 Ingredients: homemade puff pastry - one piece (I invite you to see the recipe on my page) 150 g salted telemea cheese (I combined two types) 2 eggs 2 tablespoons sour cream (thick) 3 slices of cheese (or grated)

 Tags:  cheese pie puff pastry pie