Savory Pie with Peppers is a rustic, comforting dish that’s simple to prepare and full of Mediterranean flavor. Made with a flaky puff pastry crust, tender potatoes, sweet bell peppers, and creamy mozzarella, it’s the perfect recipe for a quick dinner, a picnic, or even a party appetizer.
Why Everyone Will Love This Recipe
- Combines crispy puff pastry with a cheesy, hearty filling
- Ready in under an hour—no kneading required
- Delicious served warm or cold, making it versatile for any occasion
- Budget-friendly ingredients and family-approved flavors
What Is Savory Pie with Peppers?
This savory pie is part of the rich Italian tradition of rustic bakes. Known as torte salate, these pies often combine seasonal vegetables, cheese, and puff pastry for an easy yet satisfying dish. This version highlights bell peppers and potatoes for a hearty, colorful filling, balanced by creamy mozzarella.
Cooking Tips
- Drain mozzarella well before adding, to avoid excess moisture in the filling.
- Brush pastry edges with milk for a soft golden finish, or with egg yolk for a shiny crust.
- Use pre-roasted peppers to speed up the process and add smokiness.
- Add herbs like oregano or basil for extra flavor.
- Cool the vegetables before assembling to prevent the pastry from becoming soggy.
Frequently Asked Questions
Can I Use Frozen Peppers?
Yes, but thaw and pat them dry before cooking to avoid excess water.
Can I Make This Pie Ahead of Time?
Absolutely. Bake it earlier in the day and serve it at room temperature or reheat briefly before serving.
Can I Add Other Vegetables?
Definitely—zucchini, eggplant, or mushrooms all make great additions.
How Do I Prevent a Soggy Bottom?
Prick the puff pastry base with a fork and let the filling cool before adding it to the pastry.
Is This Pie Vegetarian?
Yes! It’s a great vegetarian main or side dish, packed with flavor and texture.
How to Store
Store the savory pie with peppers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) for 10–12 minutes, or enjoy cold.
How to Freeze
Freeze baked slices of savory pie wrapped in parchment and foil for up to 1 month. Thaw overnight in the fridge and reheat in the oven until warm and crisp.
Ingredients
How to Make Savory Pie With Peppers
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Slice peppers into strips and potatoes into thin sticks. In a skillet, heat olive oil with the garlic. Add the peppers and potatoes, cooking over medium heat for 20 minutes, stirring often. Remove garlic, season with salt and pepper, and let cool slightly.
Slice peppers into strips and potatoes into thin sticks. In a skillet, heat olive oil with the garlic. Add the peppers and potatoes, cooking over medium heat for 20 minutes, stirring often. Remove garlic, season with salt and pepper, and let cool slightly.
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Line a 22 cm (9-inch) round pan with puff pastry, keeping the edges hanging over. Prick the bottom with a fork.
Line a 22 cm (9-inch) round pan with puff pastry, keeping the edges hanging over. Prick the bottom with a fork.
Spread the cooled vegetables evenly inside the pastry. Add mozzarella cubes on top. Fold the pastry edges inward, pinching toward the center.
Spread the cooled vegetables evenly inside the pastry. Add mozzarella cubes on top. Fold the pastry edges inward, pinching toward the center.
Brush edges with milk for a golden finish or with beaten egg for a shiny crust. Bake in a preheated oven at 400°F (200°C) for 15–20 minutes, until the pastry is golden brown.
Brush edges with milk for a golden finish or with beaten egg for a shiny crust. Bake in a preheated oven at 400°F (200°C) for 15–20 minutes, until the pastry is golden brown.
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Remove from the oven, slice, and serve hot or cold.
Remove from the oven, slice, and serve hot or cold.
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