SPANISH TOMATO PIE
Make and share this Spanish Tomato Pie recipe from Food.com.
Provided by My Food Coach
Categories Savory Pies
Time 1h55m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 18
Steps:
- To make the pastry, combine the flour and salt in a large bowl. Cut in the margarine or butter with a pastry blender or 2 knives until the mixture resembles coarse crumbs. Alternately, pulse the mixture in a food processor. Stir in just enough ice water so that the mixture forms a ball and holds together. Flatten the dough into a desk, wrap in plastic wrap, and refrigerate for a least 1-hour.
- Meanwhile, prepare the filling. Bring a large saucepan full of water to a boil. Add the potatoes and cook until tender, about 20 minutes. Drain and let cool. Cut the potatoes into ½-inch slices. (25 min.).
- In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook, stirring, for 5 minutes. Add the bell peppers, tomatoes, jalapeno, garlic, thyme, salt, and pepper. Cook over medium heat until the mixture is soft and thick, about 20 minutes. Stir in the parsley.
- Preheat the oven to 375 degrees F. Divide the dough in half and roll out each piece into a 9-inch circle. Fit one round of dough into a 9-inch deep-dish pie pan or cake pan. Spread on one-third of the vegetable sauce. Top the sauce with one-third of the potato slices. Repeat layering until all the sauce and potatoes are used. Cover the pie with the second pastry circle, crimp the edges to seal, and brush the top with the egg white if desired. Bake the pie for 35 minutes, or until golden brown. Serve hot, at room temperature, or chilled.
TOMATO PIE
This classic Tennessee pie might have a cheesy top, but the juicy tomato center keeps it surprisingly fresh. Don't let its simplicity fool you: this pie will be a smash hit in your house, just as it is all over the South.
Provided by Food Network Kitchen
Categories main-dish
Time 4h30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Arrange the tomato and onion slices in a single layer on a paper towel-lined baking sheet and sprinkle with salt. Let sit for 1 to 2 hours.
- Preheat the oven to 350 degrees F.
- Fit the pie crust into a 9-inch pie plate and crimp the edges. Prick the bottom and sides with a fork. Line the crust with aluminum foil and fill with pie weights or dried beans. Bake until the edges of the crust are just golden, 20 to 25 minutes. Remove the foil and weights and continue to bake until the bottom of the crust is dry and brown, another 15 to 20 minutes. Cool completely.
- Mix together the Cheddar, mozzarella and mayonnaise in a medium bowl. Season with 1/2 teaspoon salt and a few cracks of black pepper.
- Transfer the tomatoes and onions to a dry paper towel and pat dry. Liberally season the tomatoes with cracked black pepper. Arrange a third of the tomatoes in a single layer in the pie crust, overlapping slightly. Sprinkle a third of the basil over the tomatoes and top with a third of the onions. Repeat twice with the remaining tomatoes, basil and onions. Spread the mayonnaise mixture over the top of the onions.
- Bake until the topping is golden brown and bubbling, 30 to 35 minutes. Let cool completely. Garnish with basil leaves. Serve at room temperature.
SPANISH CHICKEN PIE
Roasted peppers, olives and paprika give this bake tons of flavour. It's a great way to use up leftover cooked chicken too
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/fan 180C/gas 6. Boil the potatoes for 15-20 mins until tender. Drain, return to the pan, then mash with some seasoning and 2 tsp of the paprika.
- Meanwhile, heat the oil in a large pan, then fry the onions and garlic for a few mins until softened. Stir in the remaining paprika for 1 min, add the tomatoes , then, bring to a simmer. Tip into a large ovenproof dish, then stir in the chicken, peppers, olives and some seasoning.
- Spoon over the mash, then bake for 15 mins until the mash is golden on top and the sauce is bubbling.
Nutrition Facts : Calories 421 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 30 grams protein, Sodium 1.32 milligram of sodium
TOMATO PIE
This Southern tomato pie recipe is a summer must-have! Use sunny tomatoes that are firm, but not too ripe, so the results are delicious rather than too juicy. -Lois Morgan, Edisto Beach, South Carolina
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 30 minutes or overnight., Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake until bottom is lightly browned, 20-25 minutes. Remove foil and weights; bake until light brown, 5-10 minutes longer. Cool on a wire rack., In a small bowl, combine mayonnaise, cheese, green onions and seasonings. Arrange one-third of the tomatoes in crust; spread with one-third of the mayonnaise mixture. Repeat layers twice. Bake 25 minutes. Top with bacon; bake until filling is bubbly, 5-10 minutes longer. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 396 calories, Fat 32g fat (12g saturated fat), Cholesterol 49mg cholesterol, Sodium 466mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.
SPANISH PASTELILLOS (MEAT PIES)
Make and share this Spanish Pastelillos (Meat Pies) recipe from Food.com.
Provided by Jamilahs_Kitchen
Categories Meat
Time 40m
Yield 12 pies, 6 serving(s)
Number Of Ingredients 16
Steps:
- Dough: Cut butter into sifted flour and salt until like.
- cornmeal. Add enough water to make firm dough. You can do this in the food processor.
- Cover andchill.
- Filling: Fry green peppers, onion, salt in olive oil.
- garlic, olives, capers, Italian seasoning, pepper and paprika.
- Add meat and brown. Add tomato sauce and simmer until cooked.
- set aside to cool.
- Roll out dough on lightly floured board ntil thin.
- Cut into 4-inch rounds. Place 2 tablespoons filling in center.
- Brush edges with egg yolk.
- Fold in half and firmly press edges together.
- Fry at 375 degrees in deep fat until golden brown.
Nutrition Facts : Calories 789.2, Fat 45.6, SaturatedFat 24.4, Cholesterol 132.8, Sodium 1271.6, Carbohydrate 70.5, Fiber 4.2, Sugar 4.4, Protein 24.5
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