RomanItalian
Savory Pie with Escarole, Brie, Sun-Dried Tomatoes and Olives
by Cucina con Ruben · 548K subscribers on YouTube
A rustic savory pie filled with sautéed escarole, brie cheese, sun-dried tomatoes, olives, capers, and raisins, baked in puff pastry.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- easy
Ingredients
11 items- 1 pcsEscarolehead of escarole
- Olive Oilfor sautéing
- 2 pcsGarliccloves
- Watersplash
- 1 pcsPuff Pastrysheet of puff pastry
- Briesliced
- Raisinshandful
- Oliveschopped
- Salted Caperssalted capers, chopped
- Dried Tomatoessun-dried tomatoes, chopped
- 1 pcsEggbeaten for brushing
Method
- Remove the outer leaves and cut off the base of the escarole.
- Heat oil in a pan, add the escarole and press it down gently without breaking it. Let it roast for a couple of minutes per side.
- Add two cloves of garlic and a splash of water, then cover and cook for 2 minutes.
- Line a baking dish with puff pastry.
- Slice the brie and arrange it over the pastry, filling well.
- Place the cooked escarole in the center.
- Add a handful of raisins.
- Chop together olives, salted capers, and sun-dried tomatoes, then sprinkle over the filling.
- Fold the edges of the pastry inward to create a rustic look.
- Brush the pastry with beaten egg.
- Bake at 180°C (350°F) for 25-30 minutes.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
