The mortadella and cheese pie is a practical and flavorful option for any time of day. It combines simple ingredients with quick preparation, creating a homemade and very enjoyable result.
What is mortadella and cheese blender pie?
The mortadella and cheese pie is a baked savory recipe made with blender batter and a creamy filling. Traditionally, it is served as a snack or light meal because it is so practical.
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Why you will love this recipe
- It is easy to make, even for beginner cooks.
- It uses simple everyday ingredients.
- It turns out soft inside and lightly golden on top.
- You can easily change the filling.
- It works well for snacks, a light lunch, or meal prep.
- You can serve it warm or cold.
Ingredients and substitutions
The ingredients in this mortadella and cheese pie were chosen to ensure a light batter, a creamy filling and a balanced flavor. The combination of wet and dry ingredients creates a soft, structured base, while the cold cuts and cheese make the filling rich and well distributed. Simple seasonings help enhance the flavor without overpowering the recipe. Below, you can see the main ingredients and how to adapt them to your preference.
- All-purpose flour: forms the structure of the batter and gives it consistency. It can be partially replaced with whole wheat flour for more fiber.
- Cornstarch: contributes to a lighter and softer texture, preventing the batter from becoming too heavy.
- Eggs: help with emulsification and give structure to the batter, while also contributing to softness.
- Milk: hydrates the dry ingredients and makes the batter smoother and more moist.
- Oil: keeps the pie soft for longer and prevents it from drying out in the oven.
- Baking powder: helps the batter rise, making it airy and light.
- Mortadella: this is the main filling ingredient, bringing bold flavor and juiciness.
- Ham: complements the filling with a milder flavor, balancing the intensity of the mortadella.
- Cheese: adds creaminess and forms a lightly gratinated layer after baking.
- Tomato: brings gentle acidity and freshness, balancing the stronger flavors in the filling.
- Onion: intensifies the aroma and creates a flavorful base inside the pie.
- Oregano: finishes the recipe with a classic aromatic touch for savory pies.
Possible substitutions
You can adjust this pie based on what you have at home or what your family likes. Swap the mortadella for shredded chicken or tuna for a lighter version. You can also use unsweetened plant-based milk, although the flavor may change slightly. Different cheeses, such as mozzarella, provolone, Monterey Jack, or a mild cheddar, also work well and give the pie a different texture and flavor.
See the recipe card at the bottom of the page for exact amounts.
How to prepare the mortadella
Choose good-quality mortadella because it directly affects the final flavor. Dice it into medium pieces so it spreads evenly through the pie without making the batter too greasy.
How to make it
For all details and exact amounts, check the full recipe card at the bottom of the page.
- Prepare the liquid base: blend the eggs, milk, oil and salt until smooth.
- Mix the dry ingredients: then add the flour, cornstarch and half of the liquid mixture, stirring well.
- Add the rest: then add the remaining liquid mixture and the baking powder, stirring until the batter is creamy.
- Assemble the base: pour half of the batter into a greased baking dish, covering the bottom well.
- Add the filling: spread the mortadella, ham, tomato, onion and oregano, then finish with grated cheese.
- Finish assembling: cover with the remaining batter and gently smooth it with a spoon.
- Bake the pie: bake at 350°F until golden, then test with a toothpick before removing it from the oven.
- Finish and serve: remove from the oven, let it rest for a few minutes and cut into slices before serving.
Suggestion: serve it while still warm to enjoy the creamy texture of the filling and the aroma of the melted cheese.
Variations
This mortadella and cheese pie can be adapted in simple ways without losing its structure, as long as you keep a good balance between batter and filling. Small changes can affect the flavor, texture and even baking time, so adjust carefully.
- With shredded chicken: replace the mortadella with well-seasoned shredded chicken. The pie becomes lighter and milder in flavor.
- With vegetables: add corn, peas or grated carrots to the filling. This increases the nutritional value and adds more texture.
- With smoked sausage: swap the mortadella for lightly fried smoked sausage. The flavor becomes more intense and bold.
- With extra cheese: add more cheese between the layers. This makes the pie creamier and creates a stronger gratinated effect.
- Whole wheat version: replace part of the white flour with whole wheat flour. This adds more fiber and creates a slightly denser texture.
Tools and equipment
Using the right tools makes the recipe easier and helps improve the final texture. The right equipment also helps you get a smooth batter and even baking.
- Blender: used to blend the liquid ingredients, ensuring a smooth batter without lumps.
- Large mixing bowl: used to mix the dry ingredients with the liquid base comfortably and efficiently.
- Baking dish: ideal for assembling the pie and allowing the batter to bake evenly.
- Spoon or spatula: helps spread and smooth the batter, ensuring the filling is evenly distributed.
- Knife: used to cut the filling ingredients into proper sizes, ensuring better distribution.
- Cutting board: provides safety and stability while preparing the ingredients, making it easier to cut them correctly.
Metal pans heat faster and help the top brown more, while glass baking dishes heat more gradually and can keep the inside a little more moist.
In my shop, you can find kitchen tools and equipment I use at home.
Storage
Store the mortadella and cheese pie in a sealed container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months, already cut into slices for easier serving. To eat, reheat it in the oven or air fryer to bring back the texture.
Tips
A few simple details can make a big difference in this mortadella and cheese pie. Small adjustments help balance the batter texture, filling distribution, and baking point.
- Blend the liquid ingredients well: this helps create a smooth base and prevents lumps in the batter.
- Mix the dry ingredients carefully: incorporate the flour and cornstarch gradually to keep the batter lighter.
- Do not overfill: a balanced amount of filling allows the pie to bake evenly and keep a good structure.
- Spread the filling evenly: this ensures balanced flavor in every slice.
- Preheat the oven: turning on the oven before baking the pie ensures more even and consistent cooking.
- Test with a toothpick: insert it into the center and check if it comes out dry to make sure the pie is fully baked.
Frequently Asked Questions
Yes, you can use unsweetened plant-based milk, although it may slightly change the final flavor.
Yes, but the texture will be less light and a little denser.
Yes, it keeps its flavor and texture well for up to 3 days in the refrigerator.
More Recipes
Looking for more recipes like this? Try these:
Recipe
Easy Savory Mortadella and Cheese Blender Pie
Equipment
- Blender
- Large mixing bowl
- Baking dish or sheet pan
- Spoon or spatula
- Knife
- Cutting board
Ingredients
- 2 cups all-purpose flour
- 1 cup cornstarch
- 3 large eggs
- 1 tablespoon baking powder
- 2 ½ cups milk
- 1 cup neutral oil
- 1 small tomato chopped
- 1 small onion chopped
- 5 oz cheese shredded
- 5 oz mortadella diced
- 5 oz ham diced
- Salt to taste
- Dried oregano to taste
Instructions
- Blend the eggs, milk, oil, and salt until smooth.
- Transfer to a large bowl and add the flour and cornstarch, mixing well.
- Gently fold in the baking powder.
- Pour half of the batter into a greased baking dish.
- Spread the mortadella, ham, tomato, onion, and oregano evenly over the batter.
- Top with the shredded cheese.
- Cover with the remaining batter and bake in a preheated 350°F oven for about 40 minutes, or until golden. Insert a toothpick in the center before removing it from the oven.
- Remove from the oven, let it rest for a few minutes, then slice and serve.
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