Neusa de Oliveira Santos’s TudoGostoso recipe needs only 45 minutes of prep for this Brazilian savory pie. The light blender batter makes torta salgada de liquidificador handy for a quick dinner recipe on busy nights.
Eggs, milk, flour, oil, and grated cheese make the base. Add an easy filling, then bake until golden for a warm, shareable meal.
Key Takeaways
- The recipe lists 45 minutes of prep.
- A blender makes the batter simple to mix.
- Grated cheese adds savory flavor.
- Choose a filling that is ready to use.
- Bake until the top is golden and the center is set.
What to expect from this Brazilian blender savory pie
A torta salgada de liquidificador makes assembly easy. Pour half the batter into the pan, add the filling, and spread the remaining batter on top.
As it bakes, the batter forms a soft, bread-like layer around the filling. This quick dinner recipe suits lunch, parties, or casual gatherings, and makes enough to share with a group.
Which ingredients make the batter light and tender?
Eggs, milk, oil, and all-purpose flour form the base of a tender torta salgada. One version uses three eggs, two cups of milk, two cups of flour, and one cup of oil. It also includes 50 grams of grated cheese, salt or a bouillon cube, and a tablespoon of baking powder.
For a lighter baking powder batter, try the Kidelícia recipe. It calls for four eggs, one-third cup of oil, two cups of flour, and one cup of milk. Add a scant half tablespoon of salt and a tablespoon of baking powder, then blend the other ingredients first and stir in the baking powder last.
What goes into an easy savory filling?
A savory blender pie filling combines salty, creamy, and fresh flavors. Use 150 grams grated ham, 250 grams grated mozzarella, peas, sliced olives, three hard-boiled eggs, red onion, tomato, and oregano. Sliced hearts of palm add tasty flavor.
For a different take, use sausage, chicken, ground beef, or pork. Some Brazilian chicken pies include requeijão, a creamy cheese spread. A chicken and cream cheese filling gives a similar rich taste; season it well and keep it thick enough to layer.
How should you prepare the filling before assembling the pie?
Boil the three eggs before making the batter. Cover them with water, bring the water to a boil, lower the heat, and cook for 10 minutes. Let them cool, peel them, and slice them.
For a balanced savory blender pie filling, grate the ham and mozzarella, then slice the red onion, tomato, and olives. Drain the peas well to prevent extra moisture. Keep every ingredient ready for layering after blending the batter.
Sprinkle oregano over the savory blender pie filling for a mild herbal flavor. Keep the sliced eggs separate until assembly, so they stay neat and easy to spread across the pie.
| Ingredient | Preparation |
|---|---|
| Eggs | Boil for 10 minutes, cool, peel, and slice |
| Ham and mozzarella | Grate |
| Peas | Drain well |
| Olives, red onion, and tomato | Slice |
| Oregano | Keep ready to season the filling |
How do you blend the batter without overmixing?
For a smooth blender mixing technique, add the eggs, oil, milk, salt, and flour to the blender. Blend for about one minute, just until the mixture looks even. Stop as soon as the lumps are gone to keep the batter light.
If your blender struggles with all the flour, blend in one cup and save the rest. Pour the liquid batter into a bowl, add the remaining flour, and stir until smooth.
Add the baking powder last. Fold it into the baking powder batter with a whisk or spoon, using gentle strokes. This helps the pie rise without making the batter tough.
How do you layer the batter and filling?
For a classic torta salgada de liquidificador, grease the pan and spread half the batter. Add an even layer of savory blender pie filling, leaving space near the edges. Pour the remaining batter over it, then add grated cheese for a golden finish.
Some torta salgada de liquidificador recipes use one layer. Pour all the batter into the pan, then arrange the toppings over it. In a 13-by-9-inch pan, there may not be enough batter to cover the filling, so leave the toppings visible.
| Method | How to assemble | What to expect |
|---|---|---|
| Two batter layers | Spread half the batter in the pan, add filling, and cover with the rest. | A sealed top, with cheese browning nicely. |
| Filling on top | Pour in all the batter, then arrange ham, mozzarella, peas, olives, sliced eggs, red onion, tomato, and oregano over it. | Toppings stay visible; a 13-by-9-inch pan may not leave batter for a top layer. |
What pan works best for this blender pie?
A medium rectangular pan, about 33 by 22 by 5.5 cm, gives torta salgada de liquidificador room to bake evenly. Grease it with oil and dust it with flour for easy release.
A round pan works, too. For a smaller pan, divide the batter between pans instead of filling one near the rim. This gives the torta salgada de liquidificador room to rise.
| Pan choice | How to prepare it | Best use |
|---|---|---|
| Medium rectangular, 33 × 22 × 5.5 cm | Grease with oil and dust with flour | Fits the full batch in one pan |
| Round pan | Grease with oil and dust with flour | Useful when you prefer a round shape |
| Smaller pan | Grease and flour each pan; divide the batter as needed | Helps prevent overflow and supports even baking |
How long should the torta salgada bake?
Preheat the oven to 350°F (180°C) for 10 minutes. Bake the pie for 30 to 35 minutes.
The oven temperature guides you, but ovens vary. Check for a golden top near the end of the baking time.
Some recipes list 45 minutes as the total prep and bake time, without a separate baking duration. Use the pie’s color and the range below as practical guides.
| Guide | What to expect |
|---|---|
| Oven temperature | 350°F (180°C), preheated for 10 minutes |
| Baking time | 30 to 35 minutes; allow for oven differences |
| Recipe total time | One version lists 45 minutes overall, with no separate bake time |
How can you tell when the pie is fully baked?
Look for a golden top, then check the center with the tip of a knife. A clean knife tip shows the batter is set. If wet batter clings to it, bake the pie a little longer.
Kidelícia’s guide uses an oven temperature of 350°F (180°C) and a baking time of 30 to 35 minutes. Ovens vary, so use the color and clean-knife test as your best doneness cues.
| Doneness cue | What to look for |
|---|---|
| Top | Golden across the surface |
| Knife test | Tip inserted into the batter comes out clean |
| Timing guide | 30 to 35 minutes at 350°F (180°C), depending on the oven |
Which fillings and ingredient swaps work well?
A savory blender pie filling can be simple or hearty. Try sausage, cooked chicken, ground beef, or pork. For a lighter mix, use ham, mozzarella, peas, olives, hard-boiled egg, red onion, tomato, oregano, or sliced hearts of palm.
Cook meat before adding it to the pie, and drain wet ingredients well. For a chicken and cream cheese filling, mix cooked chicken with a little requeijão or cream cheese. The amount can vary with the moisture of the chicken.
A tuna vegetable pie is another possible variation. Use drained tuna and cooked vegetables, and keep the mixture fairly dry so the batter can bake through.
| Filling idea | Good additions | Tip |
|---|---|---|
| Sausage or ground beef | Onion, tomato, oregano | Brown the meat and drain excess fat. |
| Chicken | Requeijão or cream cheese | Stir in enough to coat the chicken. |
| Ham and mozzarella | Peas, olives, hard-boiled egg | Chop ingredients into small pieces. |
| Tuna and vegetables | Cooked vegetables and herbs | Drain tuna and vegetables well. |
How do you fix a soggy, dry, or unevenly baked pie?
If the center feels wet, return the pie to the oven for a few minutes, then check it again. A preheated oven helps the baking powder batter set evenly. Look for a golden top, or insert a knife tip into the batter; it should come out clean.
For a dry pie, avoid baking it past doneness. Start checking near 30 minutes. The oven temperature and baking time can vary, so use the recipe’s guidance of 350°F for 30 to 35 minutes.
If one side browns faster, check that the pan sits near the oven’s center. Rotate it carefully partway through baking, once the batter has begun to set.
| Problem | What to check | What to do |
|---|---|---|
| Soggy center | The middle is soft or a knife tip comes out wet. | Bake for a few more minutes, then test the center again. |
| Dry texture | The pie feels firm throughout or the edges look dark. | Check it earlier next time and remove it once the top is golden and the batter is set. |
| Uneven browning | One side colors faster than the other. | Set the pan near the oven’s center and rotate it carefully after the batter begins to set. |
How should you serve and reheat the finished pie?
Let the torta salgada de liquidificador rest for a few minutes before slicing. Serve it warm at lunch, casual gatherings, or parties. A crisp green salad makes an easy side.
This pie makes plenty, so it works well as a quick dinner recipe. The portion count depends on the pan size and slice size.
Store leftovers in a covered container in the refrigerator. Heat slices in a 325°F oven until warm, or use a microwave. Add water before microwaving if the crust seems dry.
