Four cheese savory pie with black tea scented béchamel
This savory cheese pie is made with puff pastry and filled with four different types of cheese and a black tea and cinnamon scented béchamel sauce.
Nutrition Facts
Ingredients
Instructions
Make the scented milk for the bechamel: Heat the milk in a small pot until it almost starts to boil, remove from the heat and add the tea bags, the cinnamon sticks and the cloves. Let them steep for 3-5 minutes and discard the tea bags. Pass the milk through a sieve to catch the cinnamon sticks and the cloves.
Make the béchamel sauce: Cook the flour with the oil in a large pot until it smells nutty and then remove from the heat. Add the warm milk gradually, whisking constantly to prevent it from forming any lumps. When all the milk is added, return to the stove and cook over medium heat, whisking constantly, until it thickens.
Preheat your oven to 375°F (190°C) and lightly grease a 10x8 inch (27x20 cm) rectangular pan. You can also use a round pan 10 inches (26 cm) in diameter.
Make the filling: Add all the cheese (except the feta) to the béchamel sauce. Add a generous pinch of salt, freshly grated pepper, the ground cinnamon and the ground nutmeg and stir to mix. Add the two eggs. Beat the third egg into a cup, add the half to the béchamel sauce and keep the other half for the egg wash.Mix well to combine. Wait for the filling to cool down and add the crumbled feta.
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Thehungrybites →Chef's Notes
This savory cheese pie is best eaten at room temperature or slightly warm.
Comments & Photos
Be the first to share your thoughts!
Reviews from the Original Source
This really looks so delicious,The black tea bechamel sauce sounds interesting.
Did you make this recipe?
Leave a Comment