Country-style savoury blender pie

Ingredients

• 1 cansweetcorn
• 200 g (2 tea cups)grated meia-cura cheese
• 2calabresa sausages
• 2tomatoes, chopped
• to tastechopped fresh herbs
• to tastepitted green olives
• 1 glasscreamy requeijão
• 5eggs
• 480 ml (2 tea cups)milk
• 240 ml (1 tea cup)oil
• 100 g (1 tea cup)grated meia-cura cheese
• to tastesalt
• 120 g (1 tea cup)plain flour
• 300 g (2 tea cups)fine cornmeal
• 1 tablespoonbaking powder

Instructions

1. 1

   Mix the filling

   In a large bowl, use a spatula to combine all the filling ingredients. Set the mixture aside.

2. 2

   Prepare the tin

   Heat the oven to 180°C. Grease and flour a rectangular 30 cm baking tin, then set it aside.

3. 3

   Blend the batter

   Put all the batter ingredients in a blender and blend at medium speed until smooth and uniform. You can also mix them by hand or with a stand mixer.

4. 4

   Layer the pie

   Pour half the batter into the prepared tin, spread the filling over it, then cover with the remaining batter.

5. 5

   Bake until golden

   Bake in the preheated oven at 180°C until the top is golden. Serve straight away while hot.

What is a country-style savoury blender pie?

This Brazilian-style pie is made by sandwiching a savoury filling between layers of a simple batter, which is mixed quickly in a blender. Its cornmeal base and generous filling make it a rustic, substantial bake.

Here, calabresa sausage, meia-cura cheese, sweetcorn, tomatoes and olives bring a mix of savoury, tangy and sweet flavours. The smooth batter makes the layered pie straightforward to assemble.

Nutrition and macros by portion

The nutrition label shows one serving as written: 77 calories, 0g protein, 0g carbs, 0g fat.

The batter’s cornmeal and flour provide most of the carbohydrates, while the oil, cheeses, requeijão and sausage contribute much of the fat. Eggs, cheese and sausage also provide protein. Pair a slice with salad or other vegetables to add freshness and balance to the plate.

The filling ingredients

Sausage and cheese: calabresa and meia-cura give the filling its savoury character. Keep the chopped tomatoes, herbs, olives and sweetcorn evenly distributed through the mixture.

Requeijão: this creamy Brazilian cheese spread adds richness to the filling. Stir it in with the other ingredients rather than layering it separately.

Getting a smooth batter

Add all the batter ingredients to the blender and mix at medium speed until no dry pockets remain. Stop once the mixture looks even; the method does not call for a long blending time.

If mixing by hand or with a stand mixer, aim for the same smooth, uniform consistency before assembling the pie.

Layering without mixing

Base layer: pour half the batter into the greased and floured 30 cm rectangular tin. Spread the filling over it so it covers the batter in an even layer.

Top layer: pour over the rest of the batter to cover the filling. Work gently so the layers stay distinct as much as possible.

When the pie is ready

Bake at 180°C until the top is golden, as directed. The recipe gives colour as the doneness cue and does not specify a separate baking time.

Serve it hot straight from the oven, taking care when cutting into the warm filling.

Serving ideas

Serve a slice with a crisp green salad or simply dressed sliced vegetables for a fresh contrast to the rich filling. It also works well as part of a casual buffet or picnic spread.

For a more substantial meal, add a bowl of soup or another simple side dish.

Recipe notes & tips

• Drain the canned sweetcorn before mixing it into the filling.
• Grease and flour the tin thoroughly so the pie is easier to lift out.
• Chop the tomatoes and sausage into small pieces for a more even filling.
• Spread the filling across the batter rather than leaving it in one mound.
• Let the pie settle briefly after baking if you want neater slices.

Variations

• Fresh herbs: use a mixture of chopped parsley and spring onion for a fresh, savoury note.
• Extra vegetables: add chopped peppers to the filling for more colour.
• Olive choice: use black olives instead of green ones for a deeper, brinier flavour.
• Cheese swap: use another firm, grated cheese if meia-cura is unavailable.
• Milder filling: replace some of the calabresa sausage with extra sweetcorn.

Common mistakes to avoid

• Skipping the tin preparation: grease and flour the tin so the batter is less likely to stick.
• Uneven filling: spread it across the base layer so each slice gets a good share.
• Over-blending: stop once the batter is smooth and uniform.
• Baking by the clock alone: use the golden top as the recipe’s doneness cue.
• Cutting immediately: give the hot pie a short rest for easier slicing.

How to store

Cool leftovers, cover or place them in an airtight container, and refrigerate for up to 3 days. Reheat portions in the oven until hot throughout, or use a microwave for convenience.

Frequently asked questions