Escarole pie with cheese
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PREPARATION METHOD - DOUGH
In a bowl (rs bowl) place the salt, flour and cold butter cut into cubes and rubbing the tips of your fingers, join the three until it becomes a crumb. (with your fingertips as the heat of your hand melts the butter)
Then add the egg and start mixing the dough, the intention here is to add the egg without kneading! Then make movements pressing the dough against itself, until it is uniform.
Wrap in plastic and fridge.
PREPARATION METHOD - FILLING
Sauté the escarole with the olive oil and garlic, add salt to taste (I also add black pepper because I love it) over low heat.
When wilted, remove from heat, drain the water and mix the mozzarella in pieces and the cream cheese and stir a little to mix the ingredients roughly.
Place in the fridge until cool!
Divide the dough into 2 pieces, place the plastic on the bench (if it gets a little wet below the plastic sticks and doesn't slip), put the dough on it and the other plastic on top.
Roll out the dough to a size larger than the shape. Then transfer to the mold and cut the leftovers.
Fill and then repeat the opening of the dough with what is left to cover the pie. Take the fridge and preheat the oven.
When baking, brush the egg yolk and sprinkle the oregano over the pie lid.
Bake for about 30 min (or until golden) in an oven heated to 180 degrees.
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