FreeFree recipe · Christmas Leftovers
Blender savory pie with leftover vegetables and deli meats
An easy Brazilian-style blender pie packed with leftover vegetables and cooked deli meat.
- Yield
- 6 servings
- Prep
- 15 min
- Cook
- 40 min
- Resting / chilling
- 10 min
- Total time
- 1 h 5 min
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Ingredients
- 350 g leftover cooked or roasted vegetables, drained and chopped
- 220 g leftover cooked deli meat, chopped
- 150 g eggs without shells
- 300 ml milk
- 260 g wheat flour
- 80 ml vegetable oil
- 12 g baking powder
- 150 g shredded mozzarella
- 5 ml oil for greasing
Method
- Preheat oven to 180 °C (350 °F) and grease a 28 × 20 cm baking dish.
- Heat leftover vegetables and cooked deli meat together in a skillet over medium heat until 74 °C (165 °F) at the center; set aside.
- Blend eggs, milk and vegetable oil for 1 minute.
- Add flour and blend 1 minute until smooth.
- Fold baking powder into the batter with a spatula.
- Pour half the batter into the dish; layer vegetables, deli meat and cheese.
- Top with remaining batter and bake 40 minutes until golden and 74 °C (165 °F) in the center.
- Rest 10 minutes and cut into 6 servings.
You'll need
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Presentation
Serve one-sixth of the pie per person, showing the filling in each slice.
Suggested pairing
Replace cooked deli meat with the same weight of leftover roast chicken or turkey. Without leftovers, cook 350 g vegetables and 220 g chicken, then drain and chop.
Storage
Refrigerate the finished dish in shallow covered containers within 2 hours at 4 °C (40 °F) or below. Eat within 3 days of when the original leftovers were cooked; preparing a new dish does not reset this limit.
Make ahead
On Christmas night, refrigerate leftovers within 2 hours in shallow covered containers at 4 °C (40 °F) or below. Use within 3 days of the original cooking date; freeze dated portions for longer storage. Thaw in the refrigerator, never at room temperature.
Food safety
Discard leftovers held unrefrigerated for over 2 hours or with uncertain handling. Reheat previously cooked foods to 74 °C (165 °F) at the center only once; do not reheat again. Chill cooked rice promptly because of Bacillus cereus risk. Check allergens: gluten, milk, eggs, soy, plus possible cross-contact with nuts, fish or shellfish. When in doubt, discard.
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