Delicious Puff Pastry Savory Pies Appetizer (Just a Few Steps!)

If savory pies had a popularity contest, these Puff Pastry Savory Pies would win hands down. These crispy, golden, and perfectly flaky little delights are packed with creamy bechamel, fresh mozzarella, and a zesty tomato filling, all in a bite-sized pastry that’s impossible to resist. Whether you're hosting a party, making a quick snack, or looking for a fun appetizer, these savory pies are the way to go.

They come together in just a few steps, and you’ll be in and out of the kitchen faster than you can say “second helping.”

What Are Puff Pastry Savory Pies?

These pies are a crowd-pleasing choice for any occasion, from dinner parties to casual family gatherings.

Originating from the concept of using puff pastry for both sweet and savory applications, these little pies are versatile enough to be a snack, appetizer, or even a light main course. Puff pastry was first made in France by a chef named Claudius Gele who accidentally discovered its flakiness by folding butter into dough repeatedly, now we get to enjoy the delicious results.

Pro Tips for The Best Puff Pastry Savory Pies

• Puff pastry works best when it’s cold. Make sure to take it out of the fridge just before you begin working with it.
• Don’t overwork your dough. Handle the dough as little as possible to keep it from getting tough. The less you handle it, the flakier the final product.
• Brushing the edges with beaten egg gives the pies that gorgeous golden-brown color. Don’t skip it.
• For a crispier pie, try chilling the béchamel sauce before adding it to the pastry. It’ll prevent any sogginess.
• Choose quality mozzarella. Fresh mozzarella will melt beautifully inside these pies, giving them that gooey, cheesy texture you crave.
• Don’t be afraid to season your filling generously with salt, pepper, and a hint of nutmeg. It’ll elevate the flavor.
• Experiment with filling variations. While tomato and mozzarella are classics, you can get creative with your fillings by adding sautéed vegetables, spinach, or even a bit of bacon.

Can I Use Store-Bought Puff Pastry?

Absolutely! Store-bought puff pastry is a huge time-saver and still delivers that light, flaky texture. Just make sure to thaw it properly before using.

Can I Make the Filling in Advance?

Yes, the béchamel sauce and other fillings can be prepared ahead of time. Just store them in an airtight container in the fridge and assemble the pies when you’re ready to bake.

Can I Adjust the Size of the Pies?

You can definitely adjust the size of the pies depending on your preference. For larger pies, simply increase the amount of filling and bake a bit longer. For bite-sized appetizers, use a smaller pastry ring.

Can I Add Meat to These Pies?

That is a great idea! These pies are incredibly versatile. You can add cooked chicken, bacon, or sausage to the filling for an even heartier option.

How Do I Prevent the Pies from Getting Soggy?

Chill the filling before adding it to the pastry to prevent excess moisture. Also, don’t overload the pies with too much filling.

How Do I Know When They’re Done?

The pies should be golden brown and puffed up when done. If you’re unsure, you can gently press the sides to check for crispness.

How to Store Leftovers

If you happen to have leftovers, store them in an airtight container in the fridge. To reheat, bake them at 180°C (360°F) for about 10 minutes until they're hot and crispy again.

How to Make Puff Pastry Savory Pies

Step 1. In a saucepan, combine the flour, olive oil, and milk. Stir constantly until the mixture thickens and becomes smooth. Season with salt, pepper, and nutmeg, then remove from heat.

Step 2. Unroll the puff pastry on a cutting board. Using a 10-12 cm pastry ring, cut out discs. Brush each disc with the beaten egg for a golden finish.

Step 3. Place a second pastry disc on top of each brushed disc. Spoon a bit of the bechamel sauce, add a dollop of tomato pulp, and top with diced mozzarella.

Step 4. Brush the edges of the top disc with beaten egg and close the disc with another one, pressing down the sides to seal the pie. Brush the entire surface with egg wash.

Step 5. Transfer the pies to the oven and bake at 180°C (360°F) for 25 minutes or until golden brown and crispy. It’s best you dig into these savory treats straight out of the oven.