Living in the United States, I have had the chance to meet people from all over the world. Of course, the best part of living in a melting pot is the ability to exchange recipes with friends and family. One of my good friends is from Spain and she brags about her mom’s cooking. She mentioned this pie and it really sounded delicious. I love pies and it is even better when you can eat one as a meal because it’s savory.
What I love about this pie is the different types of dough that you use. The bottom has a classic pie crust and the top is puff pastry. Isn’t that Yummy? I made the dough because the quarantine has been great to learn more about baking. But I think you can just buy the dough and it will taste delicious as well. I have to warn you, this pie is rich. A small slice goes a long way.
In a large pan cook tomatoes, mini peppers, low sodium chorizo paste, low sodium bacon, and ham. Reduce until juices are thick, and meat is almost cooked.
Lay the pie dough in a pie pan. We are going to blind back the crust first, so lay flat parchment paper and put pie weights on top of the pie dough. Bake for 15 minutes. (If you don’t have pie weights you can use dry rice or beans)
Remove pie weights and bake for 5 more minutes.
Add the cooked tomatoes, mini peppers, low sodium chorizo paste, low sodium bacon, and ham into the pie crust.
On top of the filling, add sliced hard boil eggs and then finish it on by toping it with puff pastry.