Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, cheese and speck pie. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Cheese and speck pie is one of the most well liked of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Cheese and speck pie is something which I have loved my whole life. They’re nice and they look wonderful.
A delicious recipe by chef Luca Manfè, Ambassador FRICO in USA www.eatfrico.com. Speck recipes by Speck Alto Adige PGI - enjoy it simply on its own or try traditional as well as modern South So simple, so delicious: Pep up your risotto with apples, Speck Alto Adige and cheese to give it that certain something! Speck Alto Adige PGI layered pie.
To get started with this recipe, we have to first prepare a few ingredients. You can cook cheese and speck pie using 5 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Cheese and speck pie:
- Make ready Roll of rectangular puff pastry
- Make ready 4 tomini cheese or 4 Camembert
- Make ready Packet speck
- Take Oregano
- Get Egg to glaze
We have vegetable cheese pies, cheese and potato pies, Stilton mushroom tarts and lots more. This easy spinach pie recipe with cheese is an easy vegetarian pie recipe for a simple midweek meal. This savory spinach pie recipe gets richness from cream cheese, cheddar cheese, and eggs. It's great served warm or at room temperature.
Steps to make Cheese and speck pie:
- Cut pastry into 4 squares
- Wrap each cheese in some speck. Place on top of each square. Fold up all corners. Turn over
- Score each one with a knife. Glaze with egg. Sprinkle with oregano. Bake at 180 for 25 mins. Heaven!
Crumble the cheese and whisk with the yoghurt and eggs. Filo Pastry Pie with Spinach and Cheese. Really? discussion from the Chowhound General Discussion, Apples food community. Using the rolling pin, lift the pastry and lay it over the pie tin to line the base and sides. Gently press the pastry into the corners of the tin, trimming off any excess, then prick the base of the pastry case several times with a fork.
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