Learn how to prepare delicious options to eat without restrictions
Savory pies are perfect for satisfying hunger at any time of the day, even for those who are gluten intolerant and want a complete and substance-free meal. This is because, in addition to being tasty and soft, they allow variations to satisfy different palates, both in the dough and in the filling. And best of all: they pair well with side dishes like salads, purees and even sautéed vegetables to make your meal even tastier.
Next, check out 6 gluten-free savory pie recipes to try and include in your menu!
Chicken and corn pie–green
ingredients
Pasta
- 1 1/2 cups rice flour
- 2 eggs
- 1/2 cup starch corn
- 1 teaspoon of salt
- 1/2 cup olive oil
- 1 egg yolk for brushing
Filling
- 1 onion peeled and chopped
- 2 cloves of garlic, peeled and crushed
- 250g boneless chicken breast, cooked and chopped
- 1 tablespoon cornstarch
- 300ml chicken broth
- 2 cups green corn tea
- 1 cup grated carrot
- Salt, olive oil and chopped green chilli to taste
Preparation method
Pasta
Place all the dough ingredients in a container and mix until you obtain a smooth dough. Divide the dough into two equal parts, place one on a baking tray (with removable bottom) greased with olive oil and floured with rice flour, cover the bottom and sides and set aside.
Filling
In a pan, add the olive oil and place over medium heat to heat. Add the onion and garlic and brown them. Add the shredded chicken, cornstarch and chicken broth and cook for 10 minutes, stirring constantly. Add the corn, carrots and green chiles and stir to combine. Season with salt and turn off the heat.
Assembly
Using a spoon, spoon the filling onto the pasta and spread well. Cover with the rest of the dough and press the sides to close. Brush with egg and bake in a preheated oven at 200°C until golden. Serve immediately.
Blended pie with turkey breast
ingredients
Pasta
- 1 cup milk tea
- 4 eggs
- 1/4 cup oil
- 1 cup cornstarch
- 1 tablespoon of chemical yeast
- 1 teaspoon of salt
- 1 clove of garlic, peeled and crushed
- 1 onion peeled and chopped
- Oil for anointing
- Corn starch for flouring
Filling
- 1 cup chopped turkey breast
- 1 tomato seeded and cut into pieces
- 1/2 cup tea carrot grated
- 1/4 cup pea tea
Preparation method
Place all the liquid ingredients for the dough in a blender and blend until you obtain a smooth mixture. Add the onion, garlic, salt and black pepper and beat again until smooth. Add the cornstarch and baking powder and beat until smooth. Next, place half the dough on a baking tray greased with oil and floured with corn starch. In a container, mix the filling ingredients and arrange them over the cake and cover with the rest of the dough. Bake in a preheated oven at 200ºC until golden brown. Serve immediately.
Spinach and leek pie
ingredients
Pasta
- 1 cup rice flour
- 1/2 cup sweet cassava starch
- 4 tablespoons of flaxseed flour
- 1/4 cup olive oil
- 1/4 cup water
- 1/2 teaspoon salt
- Greasing oil
- Rice flour for dusting
Filling
- 2 bunches stemless spinach, chopped
- 1/2 leek stalk chopped
- 500 g of tofu
- Juice of 1/4 lemon
- 1/2 tablespoon of chemical yeast
- Salt and olive oil to taste
Preparation method
Pasta
Place all the dry ingredients in a container and mix well. Gradually add the olive oil and water and mix until you obtain a smooth mixture. Subsequently, place the dough on a baking tray with a removable base, greased with olive oil and rice flour, cover the entire bottom and sides and, with the help of a fork, make holes in the base. Bring it to Freezer for 10 minutes. Then place in a preheated oven at 200°C for 15 minutes. Turn off the oven and set aside.
Filling
Add the spinach and salt to a pan and cook over low heat until wilted. Turn off the heat and set aside. Place the tofu, lemon juice, olive oil and salt in a blender and blend well. Add the baking powder and beat again to incorporate it. Reserve. In a skillet, add the olive oil and place over medium heat to heat through. Adhere to Leek and cook until wilted. Add the reserved spinach and mix well. Finally, add the cream with the reserved tofu and mix until the mixture is smooth.
Assembly
Using a spoon, place the filling on the dough and spread it well. Place the cake in the preheated oven at medium temperature for 15 minutes. Serve immediately.
onion cake
ingredients
Pasta
- 2 eggs
- 1/2 cup lactose-free milk
- 1/4 cup olive oil
- 1 cup almond flour
- 1/4 cup rice flour
- 1 teaspoon of yeast
- Salt and ground black pepper to taste
- Greasing oil
Filling
- 4 onions cut into thin slices
- 2 tablespoons of olive oil
- 2 eggs
- 1/2 cup lactose-free cream
- Salt, nutmeg and ground black pepper to taste
Preparation method
Pasta
In a large bowl, beat the eggs until smooth and add the milk and olive oil. Mix well. Add the almond flour and rice flour and mix until you obtain a homogeneous mixture. Finally add the yeast and mix gently. Pour the mixture into the pan greased with olive oil and set aside.
Filling
In a skillet, heat the olive oil over medium heat. Add the onions in the pan and fry until golden and caramelised, stirring occasionally. Season with salt and black pepper and set aside. In a medium bowl, beat the eggs until smooth and add the cream. Season with salt, black pepper and nutmeg and mix.
Assembly
Spread the onions evenly over the batter in the pan. Pour the egg and cream mixture over the onions. Bake in the preheated medium oven for 30 minutes or until the cake is golden brown and firm to the touch. Serve immediately.
Tuna and vegetable pie
ingredients
Pasta
- 3 eggs
- 1/2 cup coconut milk
- 1/4 cup olive oil
- 1/2 cup chickpea flour
- 1/4 cup amaranth flour
- 1 teaspoon of yeast
- Salt and ground black pepper to taste
- Oil for anointing
Filling
- 400 g of tuna in the drained oil
- 1 courgette cut into cubes
- 1 grated carrot
- 1 onion chopped
- 1 cup green corn tea
- Salt and ground black pepper to taste
Preparation method
Pasta
In a large bowl, beat the eggs until smooth and add the coconut milk and olive oil. Mix well. Add the chickpea and amaranth flours to the egg mixture and mix until you obtain a smooth mixture. Finally add the yeast and mix gently. Pour half the mixture into the pan greased with olive oil and set aside.
Filling
In a pan, heat the oil over medium heat and sauté the onion until translucent. Add the courgettes, carrot and corn to the pan and sauté until the vegetables are soft. Season with salt and pepper. Mix the tuna with the sautéed vegetables and set aside.
Assembly
Spread the tuna and vegetable filling on the pan dough and cover with the rest of the dough. Bake in the preheated medium oven for about 35 minutes, or until the cake is golden brown and firm to the touch. Serve immediately.
Dried tomato and basil cake
ingredients
Pasta
- 3 eggs
- 1/2 cup almond milk
- 1/4 cup olive oil
- 1/2 cup flour almonds
- 1/4 cup rice flour
- 1 teaspoon of yeast
- Salt and ground black pepper to taste
- Oil for anointing
Filling
- 1 cup hydrated and chopped sun-dried tomatoes
- 1 cup chopped basil leaves
- 1 onion chopped
- Salt, olive oil and ground black pepper to taste
Preparation method
Pasta
In a large bowl, beat the eggs until smooth and add the almond milk and olive oil. Mix well. Add the almond flour and rice flour and mix until you obtain a homogeneous mixture. Finally add the yeast and mix gently. Pour half the mixture into the pan greased with olive oil and set aside.
Filling
In a pan, heat the oil over medium heat and sauté the onion until translucent. Add the dried tomatoes and basil and sauté for a few minutes. Season with salt and black pepper and set aside.
Assembly
Spread the dried tomato and basil filling over the dough and cover with the rest of the dough. Bake in the preheated medium oven for about 35 minutes, or until the cake is golden brown and firm to the touch. Let it cool a little before serving.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
