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
- In a food processor, crush the onion and garlic;
- Shred the chicken manually or using the food processor;
- Heat the oil in a pan over medium heat and sauté the garlic and onion;
- When the onion starts to wilt, add the tomato sauce and the shredded chicken;
- Pour the water and mix well;
- Add the corn, mix, turn off the heat and set aside;
- Remove the crusts from the loaves of bread;
- On top of a paper base or in the refractory, distribute 4 slices of bread, forming a square;
- Continue the assembly by adding this order of layers: chicken stuffing, 4 buns, chicken stuffing, 4 buns, chicken stuffing and finally 4 more buns;
- Cover the last layer of buns with mayonnaise. Use the back of a spoon and pass over and on the sides of the pie;
- Sprinkle the potato straw all over the pie;
- Leave in the fridge for at least 3 hours;
- 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
- To make the sauce, mix the mayonnaise, dry seasoning, chopped parsley and black pepper;
- Use a crustless loaf of bread. If he has bark, remove it;
- 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;
- Add another layer with 4 buns, spread the sauce and cover with slices of ham;
- Follow the assembly with another layer of 4 buns, sauce and carrots;
- Finish with 4 more buns, sauce, pickles and 4 buns. Use a heavy refractory to knead the pie and settle;
- Insert the toothpicks into the pie;
- Cut the portions leaving the toothpicks centered;
- Leave in the fridge to chill;
- 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
- In a large bowl, place ¾ of the mayonnaise, chopped parsley, corn and tuna. Mix well until the filling is homogeneous;
- Assemble the pie in this order: bread, stuffing, carrot, bread, stuffing, bread, stuffing, carrot and bread;
- Run a spatula along the sides of the pie to remove excess filling;
- Spread the rest of the mayonnaise over the top and sides of the pie;
- Sprinkle the potato straw all over the pie;
- Cover with cling film or aluminum foil and leave in the fridge overnight.
- 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
- Mix the following ingredients in a bowl: ham, mozzarella cheese, carrots, tomato, olives, parsley and ½ cup of mayonnaise;
- Line a small loaf pan with plastic, leaving it on the sides to use in the frosting later;
- Place the slices of bread in the bottom until lined;
- Place 3 tablespoons of the filling on top of the bread and spread evenly. Give light squeezes for the pie to settle;
- Continue the assembly alternating layers of bread and filling. Finish with a layer of bread;
- Close the pie with the plastic scraps that were on the sides;
- Place the pie in the fridge and leave it for at least 2 hours;
- Unmold and remove the plastic carefully;
- Spread the rest of the mayonnaise over the entire pie;
- Garnish with straw potatoes, grated carrots, olives and parsley;
- 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
- Pour the oil and onion into the pan. saute;
- When the onion starts to wilt, add the shredded chicken. Mix;
- 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;
- Add the cottage cheese and stir until dissolved. Cook for 5 minutes, stirring occasionally, or until the chicken is creamy. Turn off the fire;
- Add the vegetable selection, mix and let the stuffing cool;
- 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;
- Continue the assembly in this order: stuffing, bread, milk, mayonnaise, stuffing, bread, milk, mayonnaise, stuffing, bread and milk;
- Cover the pie with mayonnaise and finish with potato straw;
- Decorate with a flower made with tomato peel;
- Leave in the fridge for at least 4 hours;
- 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
- Mix the mashed potato and mayonnaise in a bowl. Reserve the puree;
- Sauté the garlic with the oil and paprika in the pan;
- Insert the shredded chicken and mix;
- Add the powdered chicken stock, black pepper, olives, corn, peas and parsley. Stir until incorporated;
- Pour in the cream cheese and cream. Mix well until smooth;
- Taste and adjust salt if necessary;
- 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;
- On top of the bread, spread a generous layer of the mashed potato;
- Cover with potato straw;
- Leave it in the fridge until it cools down;
- 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
- To create the filling, mix the shredded chicken, 400 grams of mayonnaise, plain yogurt, corn, parsley, salt and pepper. Reserve;
- 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;
- Mix 100 grams of mayonnaise with the mustard. Pass over the last layer of bread;
- Add the chopped hearts of palm, the chopped olives and finish the assembly with 4 more loaves of bread;
- Spread the rest of the mayonnaise all over the pie, covering the top and sides;
- Sprinkle the potato straw all over the pie;
- Garnish with pickles, cherry tomatoes and chopped parsley;
- 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
- In a bowl, mix the ham, mozzarella, corn, peas, carrots, olives, 200 grams of mayonnaise, sour cream, chopped chives and oregano;
- Line a small loaf pan with plastic. Leave it on the sides to close the pie at the end of assembly.
- Cover the bottom of the mold with the breads and then with the filling;
- Continue the assembly alternating layers of bread and filling. Finish with a layer of bread;
- Close the pie with the plastic and leave it in the fridge for 6 hours;
- Cook the potatoes with water and salt. Drain and mash while still hot;
- Add the cream and mayonnaise. Mix until it becomes a puree and set aside;
- 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;
- Sprinkle the potato straw and garnish with cherry tomatoes and parsley;
- 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
- Lightly fry the bacon in the pan with the oil;
- When the bacon starts to brown, add the onion and garlic. saute;
- Add the peppers, tomato paste, corn, olives, raisins, shredded turkey and black pepper. Mix and cook for 5 minutes, stirring occasionally;
- Pour the contents of the pan into a bowl and add the curd. Mix and reserve;
- Place the mashed potato, mayonnaise and salt in a bowl. Beat with a whisk or an electric mixer until smooth. Reserve;
- 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;
- 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;
- 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;
- Unmold the pie, remove the plastic and cover it all with mashed potatoes, spreading well and leaving…
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