Savory pie with peppers and saffron
Craving a vibrant and flavorful vegetarian dish? Our **savory pie with peppers and saffron** is the answer! Imagine a flaky **puff pastry pie** embracing a medley of tender vegetables, infused with aromatic saffron. This **easy savory pie** is ready in just 70 minutes, bringing a taste of the Mediterranean to your table. Discover our **pepper pie** recipe and bake your own masterpiece!
Dietary Information
Servings:
- 1
To prepare the savory pie with peppers and saffron, first clean the peppers: remove the top, remove the seeds and internal filaments 1, then cut them into strips 2 and then into cubes of about 1 cm 3.
- 2
Clean the leek by removing the green base 4 and the outer layer, then slice it into thin rings 5. Heat a drizzle of oil in a large pan, then add the peppers 6.
- 3
Sauté the peppers over medium-high heat for 10-12 minutes, then add the leeks 7, salt 8 and lower the heat. Cook for about 8 minutes 9, then turn off the heat and let it cool.
- 4
Meanwhile, grate the fontina cheese with a grater with large holes 10. Heat the cream and dissolve the saffron inside 11 12.
- 5
Put the eggs in a bowl 13, then pour in the milk 14 and the cream with the saffron 15.
- 6
Add the marjoram leaves 16, salt, grated Grana Padano 17 and grated fontina cheese 18.
- 7
Mix everything with a whisk 19, then add the now cold vegetables to the mixture 20. Stir again to incorporate them evenly 21.
- 8
At this point, unroll the puff pastry and transfer it with its parchment paper inside a flared mold with a top diameter of 26 cm. Prick the base with a fork 22, then pour the mixture inside 23 and level the surface 24.
- 9
Close the edge by making folds inwards 25, then cook in a preheated static oven at 200°C for about 30 minutes. When the puff pastry is golden, remove from the oven 26 and serve your tasty savory pie with peppers and saffron 27!
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