“Men may come and men may go…..but Pie goes on for ever.”
George Augustus Sala
All savoury pie roads lead to Ivy’s @ Kopiaste this September. There’s a savoury pie food event at the Greek gals place & it’s been on my mind the whole month.
With the weather getting cooler here, pie times are beckoning. Have a few bookmarked pies on my list, but with September quickly disappearing before my eyes, I’d better send these little rustic savoury galettes Ivy’s way. Made mini galettes with left-over home-made pizza dough from here. I flavoured the basic pizza dough with chili flakes, Italian seasoning & garlic powder (loads of it). Got the idea from Pschygrad‘s Savoury Mini-Galettes & decided to use whatever I had left-over in my fridge. You see, with blogging comes a load of delicious left-overs!!
Made these rustic creatures with a filling of a little pizza sauce from Christine Cushing’s yummy jar of hand-made sauce that I won as a prize. It came all the way from Canada & I’m trying to make the most of it!! Topped it off with blanched spinach (squeezed out), an assortment of grated cheddar & cottage-cheese, slices of tomato, sweetcorn, & sauteed mushrooms.Rolled out the pizza dough thin & piled on the filling in the centre, dampened the edges with a little water, folded it over in pleats, left a bit open on top, added a dollop of sour cream & onion cheese spread. Baked at 180 degrees C for about 25-30 minutes till the pastry got nice & crisp & golden…Nice change from the pizza. Top with fresh basil & serve warm or at room temperature. I think these would taste yum with grilled chicken too!
