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10 perfect cold pie recipes to enjoy at snack time

Cold pie will please adults and children alike. It can be enjoyed at snack time, as an aperitif and also as a starter. Ideal for those hotter days that ask for a tasty and refreshing dish. Check out different types of pasta and fillings:

1. Simple cold chicken pie

Ingredients

  • 1 small onion
  • 3 cloves of garlic
  • 700 grams of cooked and seasoned chicken breast
  • 1 strand of olive oil
  • 1 cup tomato sauce
  • ¾ cup of water
  • 1 can of green corn
  • 16 slices of bread
  • 1 cup of mayonnaise
  • straw potato to taste

Preparation mode

  1. In a food processor, crush the onion and garlic;
  2. Shred the chicken manually or using the food processor;
  3. Heat the oil in a pan over medium heat and sauté the garlic and onion;
  4. When the onion starts to wilt, add the tomato sauce and the shredded chicken;
  5. Pour the water and mix well;
  6. Add the corn, mix, turn off the heat and set aside;
  7. Remove the crusts from the loaves of bread;
  8. On top of a paper base or in the refractory, distribute 4 slices of bread, forming a square;
  9. Continue the assembly by adding this order of layers: chicken stuffing, 4 buns, chicken stuffing, 4 buns, chicken stuffing and finally 4 more buns;
  10. Cover the last layer of buns with mayonnaise. Use the back of a spoon and pass over and on the sides of the pie;
  11. Sprinkle the potato straw all over the pie;
  12. Leave in the fridge for at least 3 hours;
  13. Remove and serve.

2. Cold toothpick pie

Ingredients

  • 2 cups of mayonnaise
  • dry seasoning to taste
  • chopped parsley to taste
  • Black pepper to taste
  • bread to taste
  • 1 cup sliced ​​carrots
  • 1 cup sliced ​​pickles
  • 200 grams of sliced ​​mozzarella cheese
  • 200 grams of sliced ​​ham

Preparation mode

  1. To make the sauce, mix the mayonnaise, dry seasoning, chopped parsley and black pepper;
  2. Use a crustless loaf of bread. If he has bark, remove it;
  3. Distribute 4 loaves, one next to the other, on a foil liner. Spread a generous layer of the sauce and cover with slices of mozzarella cheese;
  4. Add another layer with 4 buns, spread the sauce and cover with slices of ham;
  5. Follow the assembly with another layer of 4 buns, sauce and carrots;
  6. Finish with 4 more buns, sauce, pickles and 4 buns. Use a heavy refractory to knead the pie and settle;
  7. Insert the toothpicks into the pie;
  8. Cut the portions leaving the toothpicks centered;
  9. Leave in the fridge to chill;
  10. Now it’s just a delight.

3. Cold tuna pie

Ingredients

  • 3/4 pot of light mayonnaise
  • 4 tablespoons of chopped parsley
  • 1 can of drained green corn
  • 2 cans of drained tuna
  • 4 slices of cold pie bread
  • ½ package of potato straw
  • ½ grated carrot

Preparation mode

  1. In a large bowl, place ¾ of the mayonnaise, chopped parsley, corn and tuna. Mix well until the filling is homogeneous;
  2. Assemble the pie in this order: bread, stuffing, carrot, bread, stuffing, bread, stuffing, carrot and bread;
  3. Run a spatula along the sides of the pie to remove excess filling;
  4. Spread the rest of the mayonnaise over the top and sides of the pie;
  5. Sprinkle the potato straw all over the pie;
  6. Cover with cling film or aluminum foil and leave in the fridge overnight.
  7. Delight yourself.

4. Cold Ham and Cheese Pie

Ingredients

  • ½ cup shredded ham
  • ½ cup shredded mozzarella cheese
  • ½ cup grated carrot
  • ½ cup chopped tomato
  • ½ cup sliced ​​olives
  • ½ cup chopped parsley
  • 1 cup of mayonnaise
  • Slices of crustless bread to taste
  • straw potato to taste

Preparation mode

  1. Mix the following ingredients in a bowl: ham, mozzarella cheese, carrots, tomato, olives, parsley and ½ cup of mayonnaise;
  2. Line a small loaf pan with plastic, leaving it on the sides to use in the frosting later;
  3. Place the slices of bread in the bottom until lined;
  4. Place 3 tablespoons of the filling on top of the bread and spread evenly. Give light squeezes for the pie to settle;
  5. Continue the assembly alternating layers of bread and filling. Finish with a layer of bread;
  6. Close the pie with the plastic scraps that were on the sides;
  7. Place the pie in the fridge and leave it for at least 2 hours;
  8. Unmold and remove the plastic carefully;
  9. Spread the rest of the mayonnaise over the entire pie;
  10. Garnish with straw potatoes, grated carrots, olives and parsley;
  11. Serve immediately.

5. Cold chicken pie with cottage cheese

Ingredients

  • 1 strand of olive oil
  • 1 chopped onion
  • 2 chicken fillets, boiled with salt in water and shredded
  • 1 chopped tomato
  • 150 grams of tomato sauce
  • 3 heaping tablespoons of cream cheese
  • 1 can of pickled vegetables
  • 4 slices of bread for cold pie
  • milk to taste
  • 7 tablespoons of mayonnaise
  • straw potato to taste

Preparation mode

  1. Pour the oil and onion into the pan. saute;
  2. When the onion starts to wilt, add the shredded chicken. Mix;
  3. Add the chopped tomato and tomato sauce. If there is any sauce left in the bowl, add a little water and pour it into the pan. Mix;
  4. Add the cottage cheese and stir until dissolved. Cook for 5 minutes, stirring occasionally, or until the chicken is creamy. Turn off the fire;
  5. Add the vegetable selection, mix and let the stuffing cool;
  6. Place a slice of bread on the refractory in which you will serve the pie. Moisten the bread with a little milk and spread a thin layer of mayonnaise;
  7. Continue the assembly in this order: stuffing, bread, milk, mayonnaise, stuffing, bread, milk, mayonnaise, stuffing, bread and milk;
  8. Cover the pie with mayonnaise and finish with potato straw;
  9. Decorate with a flower made with tomato peel;
  10. Leave in the fridge for at least 4 hours;
  11. Remove and serve.

6. Cold Chicken Potato Pie

Ingredients

  • 4 potatoes, boiled and mashed
  • 3 tablespoons of mayonnaise
  • 1 strand of olive oil
  • 3 minced garlic cloves
  • color to taste
  • 1 cooked and shredded chicken breast
  • 1 powdered chicken stock
  • Black pepper to taste
  • 1 cooked and shredded chicken breast
  • 1 cup sliced ​​olives
  • 1/2 can of green corn
  • 1 can of peas
  • green smell to taste
  • 1 cup cream cheese
  • 1 box of sour cream
  • salt to taste
  • 1 package of crustless bread
  • Chicken breast broth or milk to taste
  • 1 package of potato straw

Preparation mode

  1. Mix the mashed potato and mayonnaise in a bowl. Reserve the puree;
  2. Sauté the garlic with the oil and paprika in the pan;
  3. Insert the shredded chicken and mix;
  4. Add the powdered chicken stock, black pepper, olives, corn, peas and parsley. Stir until incorporated;
  5. Pour in the cream cheese and cream. Mix well until smooth;
  6. Taste and adjust salt if necessary;
  7. Line the bottom of a refractory with the loaves of bread. Moisten with chicken broth and cover with stuffing. Repeat this process (bread, broth and filling) until the pie is complete, finishing the assembly with a layer of bread;
  8. On top of the bread, spread a generous layer of the mashed potato;
  9. Cover with potato straw;
  10. Leave it in the fridge until it cools down;
  11. enjoy.

7. Cold Chicken Yogurt Pie

Ingredients

  • 300 grams of shredded chicken
  • 1 kilo of mayonnaise
  • 170 grams of natural yogurt
  • 100 grams of boiled green corn
  • parsley to taste
  • salt to taste
  • Black pepper to taste
  • 1 package of crustless bread
  • 4 boiled eggs in slices
  • 1 tomato, chopped and seeded
  • 1 tablespoon mustard
  • 2 pieces of palm
  • 1 tablespoon of chopped olives
  • straw potato to taste
  • Pickles to taste
  • 100 grams cherry tomatoes, halved

Preparation mode

  1. To create the filling, mix the shredded chicken, 400 grams of mayonnaise, plain yogurt, corn, parsley, salt and pepper. Reserve;
  2. Place 4 loaves of bread forming a square at the bottom of the plate you are going to serve. Pass a layer of stuffing, cover with 4 more loaves and another layer of stuffing. Add the egg slices, 4 more loaves, more stuffing, chopped tomato.and 4 more loaves;
  3. Mix 100 grams of mayonnaise with the mustard. Pass over the last layer of bread;
  4. Add the chopped hearts of palm, the chopped olives and finish the assembly with 4 more loaves of bread;
  5. Spread the rest of the mayonnaise all over the pie, covering the top and sides;
  6. Sprinkle the potato straw all over the pie;
  7. Garnish with pickles, cherry tomatoes and chopped parsley;
  8. Serve or leave in the fridge.

8. Cold pie with mashed potatoes

Ingredients

  • 250 grams of grated mozzarella cheese
  • 250 grams of grated ham
  • 1 can of corn
  • 1 can of peas
  • 1 cup grated carrot
  • Chopped olives to taste
  • mayonnaise to taste
  • 200 grams of sour cream
  • chopped chives to taste
  • oregano to taste
  • Bread without crust to taste
  • 1 kilo of peeled potato
  • 100 grams of sour cream
  • straw potato to taste
  • cherry tomato to taste
  • parsley to taste

Preparation mode

  1. In a bowl, mix the ham, mozzarella, corn, peas, carrots, olives, 200 grams of mayonnaise, sour cream, chopped chives and oregano;
  2. Line a small loaf pan with plastic. Leave it on the sides to close the pie at the end of assembly.
  3. Cover the bottom of the mold with the breads and then with the filling;
  4. Continue the assembly alternating layers of bread and filling. Finish with a layer of bread;
  5. Close the pie with the plastic and leave it in the fridge for 6 hours;
  6. Cook the potatoes with water and salt. Drain and mash while still hot;
  7. Add the cream and mayonnaise. Mix until it becomes a puree and set aside;
  8. Unmold the pie onto the serving plate and cover the entire pie with mashed potatoes. If desired, place the puree in the pastry bag to decorate;
  9. Sprinkle the potato straw and garnish with cherry tomatoes and parsley;
  10. It’s ready to serve.

9. Cold Turkey Bacon Pie

Ingredients

  • 3 tablespoons of olive oil
  • 100 grams of bacon, cut into cubes
  • 1 medium onion chopped
  • 3 minced garlic cloves
  • 1/2 chopped bell pepper
  • 1 tablespoon of tomato paste
  • 1/2 can of uncooked green corn
  • Olive to taste
  • raisin to taste
  • 600 grams of cooked and shredded turkey
  • Black pepper to taste
  • 300 grams of cream cheese
  • 700 grams of boiled and mashed potatoes
  • 150 grams of mayonnaise
  • salt to taste
  • 1 package of crustless bread
  • 1 medium packet of potato chips
  • 1/2 grated carrot
  • Fried ham or bacon chips to taste

Preparation mode

  1. Lightly fry the bacon in the pan with the oil;
  2. When the bacon starts to brown, add the onion and garlic. saute;
  3. Add the peppers, tomato paste, corn, olives, raisins, shredded turkey and black pepper. Mix and cook for 5 minutes, stirring occasionally;
  4. Pour the contents of the pan into a bowl and add the curd. Mix and reserve;
  5. Place the mashed potato, mayonnaise and salt in a bowl. Beat with a whisk or an electric mixer until smooth. Reserve;
  6. Choose a shape that fits 4 loaves in the bottom, forming a square. Cover this shape with plastic leaving an excess on the sides to cover the pie later;
  7. Place 4 loaves in the bottom of the pan. Spread a layer of mashed potato, add a portion of the turkey stuffing and sprinkle some grated carrots. Repeat this process (bread, puree, stuffing and carrot) until the top of the mold, finishing with a layer of bread;
  8. Close the pie with the plastic around it and press down well. To keep it pressed, keep it tied or seal with tape. Leave in the fridge for 20 minutes;
  9. Unmold the pie, remove the plastic and cover it all with mashed potatoes, spreading well and leaving…

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