Best Spanish Tomato Pie Recipes

SOUTHERN TOMATO SPINACH PIE

Steps:

• Preheat your oven and press pie dough in dish. Preheat your oven to 350 degrees F. Press the pie dough into a pie dish. Crimp the edges if you want to.
• Sprinkle tomatoes with salt and set aside to drain. Place sliced tomatoes on a wire rack nestled into a rimmed baking sheet, and sprinkle both sides with kosher salt (if you don't have a wire rack, you can use a large colander). Set aside.
• Blind bake the crust. Blind bake the pie crust at 350 degrees for approximately 15 minutes, or until just starting to brown using pie weights or beans (see notes).
• Thaw and drain frozen spinach. While the pie crust blind bakes, thaw the frozen spinach and squeeze out as much water as possible. I like to place it frozen in a sturdy colander, run hot water over it until it's thawed, then use a wooden spoon to squeeze as much water out as possible.
• Mix mayo, mozzarella, spinach, and hot sauce. In a large bowl, mix together the mayonnaise (1/2 cup), shredded mozzarella (16 oz.), spinach, and hot sauce, if using (1 tablespoon).
• Pat tomatoes as dry as possible with a paper towel. I recommend patting both sides dry and pressing fairly firmly down on them. You may need to squeeze the water out of the paper towel a few times - the goal is to remove as much water as possible (without smushing them too much so they keep their shape).
• Assemble the pie. Set 5 tomato slices aside. Layer half of the remaining tomatoes on the bottom of pie. Spread half the spinach mixture on top of that. Repeat with the remaining tomatoes and spinach mixture. Place the five reserved tomato slices on top.
• Bake the tomato pie at 350 degrees F. for 35-40 minutes, or until browned and bubbly.
• Allow to sit for at least 10 minutes before cutting the pie into 8 slices. Serve warm or at room temperature.

TOMATO PIE

Steps:

• Prep: Preheat the oven to 450F. Prep a 9" pie dish with the pie crust.
• Prep tomatoes: Salt the tomatoes and set them aside to drain on a paper towel or kitchen towel lined plate for about 10 minutes. Carefully squeeze as much excess moisture out of the tomatoes with paper towel or the kitchen towel.
• Layer: the tomatoes, onion, and basil into the pie shell.
• Cheese mixture: Mix the cheeses, mayonnaise, garlic powder, hot sauce, salt, and pepper together. Spread this mixture over the tomatoes.
• Bake: for 25-30 minutes or until browned and bubbly. Let the pie cool down fully before slicing and serving.

SPANISH TOMATO PIE

Steps:

• To make the pastry, combine the flour and salt in a large bowl. Cut in the margarine or butter with a pastry blender or 2 knives until the mixture resembles coarse crumbs. Alternately, pulse the mixture in a food processor. Stir in just enough ice water so that the mixture forms a ball and holds together. Flatten the dough into a desk, wrap in plastic wrap, and refrigerate for a least 1-hour.
• Meanwhile, prepare the filling. Bring a large saucepan full of water to a boil. Add the potatoes and cook until tender, about 20 minutes. Drain and let cool. Cut the potatoes into ½-inch slices. (25 min.).
• In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook, stirring, for 5 minutes. Add the bell peppers, tomatoes, jalapeno, garlic, thyme, salt, and pepper. Cook over medium heat until the mixture is soft and thick, about 20 minutes. Stir in the parsley.
• Preheat the oven to 375 degrees F. Divide the dough in half and roll out each piece into a 9-inch circle. Fit one round of dough into a 9-inch deep-dish pie pan or cake pan. Spread on one-third of the vegetable sauce. Top the sauce with one-third of the potato slices. Repeat layering until all the sauce and potatoes are used. Cover the pie with the second pastry circle, crimp the edges to seal, and brush the top with the egg white if desired. Bake the pie for 35 minutes, or until golden brown. Serve hot, at room temperature, or chilled.

TOMATO PIE

Steps:

• Arrange the tomato and onion slices in a single layer on a paper towel-lined baking sheet and sprinkle with salt. Let sit for 1 to 2 hours.
• Preheat the oven to 350 degrees F.
• Fit the pie crust into a 9-inch pie plate and crimp the edges. Prick the bottom and sides with a fork. Line the crust with aluminum foil and fill with pie weights or dried beans. Bake until the edges of the crust are just golden, 20 to 25 minutes. Remove the foil and weights and continue to bake until the bottom of the crust is dry and brown, another 15 to 20 minutes. Cool completely.
• Mix together the Cheddar, mozzarella and mayonnaise in a medium bowl. Season with 1/2 teaspoon salt and a few cracks of black pepper.
• Transfer the tomatoes and onions to a dry paper towel and pat dry. Liberally season the tomatoes with cracked black pepper. Arrange a third of the tomatoes in a single layer in the pie crust, overlapping slightly. Sprinkle a third of the basil over the tomatoes and top with a third of the onions. Repeat twice with the remaining tomatoes, basil and onions. Spread the mayonnaise mixture over the top of the onions.
• Bake until the topping is golden brown and bubbling, 30 to 35 minutes. Let cool completely. Garnish with basil leaves. Serve at room temperature.

SPANISH CHICKEN PIE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Boil the potatoes for 15-20 mins until tender. Drain, return to the pan, then mash with some seasoning and 2 tsp of the paprika.
• Meanwhile, heat the oil in a large pan, then fry the onions and garlic for a few mins until softened. Stir in the remaining paprika for 1 min, add the tomatoes , then, bring to a simmer. Tip into a large ovenproof dish, then stir in the chicken, peppers, olives and some seasoning.
• Spoon over the mash, then bake for 15 mins until the mash is golden on top and the sauce is bubbling.

TOMATO PIE

Steps:

• In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 30 minutes or overnight., Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake until bottom is lightly browned, 20-25 minutes. Remove foil and weights; bake until light brown, 5-10 minutes longer. Cool on a wire rack., In a small bowl, combine mayonnaise, cheese, green onions and seasonings. Arrange one-third of the tomatoes in crust; spread with one-third of the mayonnaise mixture. Repeat layers twice. Bake 25 minutes. Top with bacon; bake until filling is bubbly, 5-10 minutes longer. Let stand 10 minutes before cutting.

SPANISH PASTELILLOS (MEAT PIES)

Steps:

• Dough: Cut butter into sifted flour and salt until like.
• cornmeal. Add enough water to make firm dough. You can do this in the food processor.
• Cover andchill.
• Filling: Fry green peppers, onion, salt in olive oil.
• garlic, olives, capers, Italian seasoning, pepper and paprika.
• Add meat and brown. Add tomato sauce and simmer until cooked.
• set aside to cool.
• Roll out dough on lightly floured board ntil thin.
• Cut into 4-inch rounds. Place 2 tablespoons filling in center.
• Brush edges with egg yolk.
• Fold in half and firmly press edges together.
• Fry at 375 degrees in deep fat until golden brown.