The Pie of the WORLD!

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A little over the top but isn’t that what pie can be? While the initial thought of it might be simply a grand sweet finale for meals, a pie is much, much more. Pie traditionally is known as a baked dish made with pastry dough and various sweet or savory ingredients. However, it can take on many forms as illustrated by products from around the globe. The concept of pie is a centuries old food carrier that comes in an enclosed or open faced form. From empanadas (Spain) to Spanakopita (Greece) to quiche (France), various nationalities and cultures stake claim to a unique version of pie. That is why it fits so many different occasions and is okay to be eaten with a fork or with your hands. Below are a few versions of pie like forms to entice your taste buds and highlight ingredients from the world stage.

Chicken Empanada

Ingredients:
2 ½ cups shredded chicken
1 cup mash potatoes
⅓ cup frozen carrot & peas
⅓ cup salsa
10 empanada dough -5 inch
¾ cup cheddar & Jack shredded cheese
⅛ teaspoon cumin
⅛ teaspoon Newly Weds Foods ají amarillo pepper seasoning
⅛ teaspoon Newly Weds Foods al pastor or roasted coffee chili rub
5 teaspoon melted butter

Directions:
1. Place chicken, mash potato, vegetables, salsa, cheese, cumin and ají amarillo seasoning into a mixing bowl. Toss/mix well to evenly incorporate all ingredients
2. Place about ¼ cup of chicken mixture into center of each empanada disk
3. Lightly moisten edges with water, fold dough over to form half -moon. Pinch to seal (use fork or crimper)
4. Lightly brush dough with melted butter, then sprinkle about ⅛ teaspoon of either al pastor or roasted coffee chili rub seasoning.
5. Place finished empanada onto prepared sheet pan or cookie sheet. Place into 375°F convection oven (10-12 min) or 425°F standard oven for about (15 to 20 min)
6. You can also fry: Fill a deep saucepan with oil to a depth of 2½ inches. Heat oil over medium-high heat until hot but not smoking (350°F on deep-fry thermometer). Cook empanadas in batches until crisp and golden brown, flipping once 4 – 6 minutes. Transfer to paper towels to drain. Lightly dust again with seasoning.
7. Serve with your favorite guacamole, sour cream, and salsa fresco

Polenta Pie

Ingredients:
1 cup instant polenta cornmeal
3 cups water
2 ½ tablespoons pesto sauce
1 ½ tablespoons olive oil
½ cup sun-dried tomatoes, small dice
(not in oil)
½ teaspoon salt (kosher or sea)
¼ teaspoon cracked black pepper
⅔ cup Asiago or Parmesan cheese
1 cup tomato sauce
2 cups mozzarella & provolone cheese
blend shreds
¼ cup parsley, fresh

Directions:
1. Place polenta, pesto sauce, olive oil, sun-dried tomatoes, salt, pepper, & Asiago cheese in a small pot
2. Heat water in separate pot or in a tea kettle, when water is about 200°F -add to the pot with instant polenta mixture. Stir while adding water
3. While stirring mixture over low heat, add in 2 tablespoons of chopped parsley. Stir on low heat for about 5 minutes, or until all ingredients come together and the cheese is melted
4. Remove from heat, place mixture into a lightly greased springform cake pan (cheesecake pan). Use your hands or a rubber spatula to make sure the mixture is evenly spread out and lightly packed into cake pan
5. Add 1 cup of tomato sauce evenly over the top surface, sprinkle the remaining 2 tablespoons of parsley evenly over the sauce
6. Place mozzarella cheese blend over the sauce, making sure it’s evenly spread out
7. Place cake pan into a 350°F convection oven, or a 400°F standard oven for about 10-15 minutes, or until the cheese is melted and golden brown. Let cool for about 5 minutes before cutting into pie wedges

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