Say Cheese: Kangkong and Kesong Puti Pie

11 months ago

kangkong and kesong puti

Pies may usually be associated as a sweet dessert made with American ingredients but did you know that you can also it into a savory option using local ingredients? It might even taste better if you think about it! For this recipe we substituted kangkong and kesong puti to act as fillings instead of the usual spinach and mozarella. The result is nothing short of delicious and appetizing. 


Makes 8-12 servings



2 ½ cups All-purpose flour

1 tsp Salt

½ cup Butter

½ cup Crisco shortening

3-4 Tbsps Iced water



½ cup Butter

3 Tbsps Minced garlic

⅓ cup Chopped onions

¼ cup All-purpose flour

1 (225g) pack Clara Olé Chunky Tomato with Basil Pasta Sauce

¼ cup Water

2 bundles Kangkong leaves, blanched, squeezed, and chopped

3/4 cup Grated mozzarella cheese

1 cup Kesong puti, crumbled

½ cup Grated Parmesan cheese

4 Eggs, beaten

½ tsp Salt

⅛ tsp Ground black or white pepper

  1. Combine flour and salt in a mixing bowl.
  2. Using two knives, cut butter and shortening into the flour until the mixture resembles a coarse crumb. Add cold water a little at a time, mixing with a fork. Gather the mixture and press until it holds together into a compact ball of dough. Chill for 30 minutes before rolling.
  3. Dust a clean worktable lightly with flour and roll out dough evenly to a circle about 12-inch in diameter and ⅛-inch in thickness. Measure pie plate on the dough, cutting around the circle with about 1-inch allowance all around. Transfer dough to a pie plate, then fold and flute the edges. Prick bottom of the crust with a fork and bake in a preheated 350°F oven for 15 minutes.
  4. To cook the filling, melt the butter in a sauté pan over medium heat. Add the garlic and onions then sauté until soft. Add flour and stir for a minute.
  5. Pour in the Clara Olé Chunky Tomato with Basil Pasta Sauce and water then simmer for 2-3 minutes. Next, add blanched kangkong leaves and stems. Cook for another two minutes.
  6. Remove from heat and let cool. Add the mozzarella cheese, kesong puti, and grated Parmesan cheese to the kangkong mixture. Mix in the beaten eggs then season with salt and pepper.
  7. Pour the filling over the partially baked crust and bake for 45 minutes or until the filling is cooking and golden brown in color. Let the pie rest for 15-20 minutes before slicing.

Recipe by Nina Daza-Puyat

Photographed by Floyd Jhocson of Studio 100

Want to make more comfort food with a local twist?

Pinoy Breakfast Wrap

Featherly Cheese Cake

Queso De Bola Pimiento Spread  

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