Appetizing and Original Stuffed Dishes

Stuffed Dishes Fillings make incredible table decorations, and many can make them the day before, making them an excellent resource for guests. Stuffed Dishes sure to make you look good on your guests.

With vegetables, with muesli, with legumes, with eggs, with meat and fish, with nuts, with fruit. When it comes to preparing fillings, the possibilities are almost unlimited.

It’s also true that sometimes, due to lack of time or just plain laziness, we tend to use the same fillings over and over again.

We have prepared the following selection of recipes to give a touch of originality and flavor to your fillings. Decide to prepare one of them for lunch or dinner with friends and family, and there is a high probability that you will be delighted and surprised.

Layered Vegetable Cake

Ingredients (6-8 people):

  • 400 g flour • 200 g butter • 2 eggs • 1 tbsp. Water • 2 garlic cloves • 1 onion • 1 medium red pepper • 2 carrots • 200g red cabbage • 200g broccoli • 80g bacon strips • Chives • Extra virgin olive oil • Pepper • Salt


  1. Knead the flour, butter, one egg, water and a pinch of salt in a food processor. Method a ball from the dough and wrap in cling film and store it in the fridge.
  2. Heat 2 tbsp. Heat oil in a pan and add the chopped onion. When it starts to brown, add the garlic, chopped, and cook over medium heat for 15 minutes.
  3. In another pan, sauté the peppers in strips, the carrot and red cabbage in julienne, and the broccoli in sprigs. Sprinkle with chives and set aside. And in another, fry the bacon without adding oil for 1-2 minutes.
  4. Grease a plum cake tin and line it with two sheets of baking paper. Roll out the dough on a lightly covered work surface. From the dough, cut out rectangles the size of the walls and bottom of the mold and place them, brushing their edges with water, so they stick together.
  5. Fill the batter in layers with the sautéed vegetables until all use. Sandwich a layer of onion and garlic and another layer of bacon between them. Place foil on top and press with the bottom of another mold to compact the filling.
  6. Cover the cake with another layer of dough and press the edges to close the cake. Brush with beaten egg and cook in a preheated oven at 190° for 45 minutes. Make leaf-shaped cookie cutters from the leftover dough and decorate them on the cake surface. Decorate with chives.

Artichokes Stuffed with Cod Brandade

Ingredients (4 people):

  • 8 large artichokes • 35 g pine nuts • 300 g soaked cod stalks • 2 cloves of garlic • 1 dl olive oil • 125 ml liquid cream • 1 sprig of parsley • 1 bay leaf • A pinch of walnuts Nutmeg • Pepper • Salt


  1. Clean the artichokes so that only the heart and a third of the leaves remain. Please put them in a saucepan with salted water and a sprig of parsley and cook for 25 minutes. Remove and drain in a colander.
  2. Put a bay leaf in another saucepan with salted water and boil for 5 minutes. Remove from the stove, cover and let cool. Place the cod in the flavored water and reheat it over the fire. As soon as it boils again, removes the pot from the heat, cover and let stand for 8 minutes. After this time, take out the cod and remove all the skins and bones. Crumble and reserve.
  3. Put the garlic in a saucepan with the oil and heat for 3 minutes without browning. Mash the cod with the garlic and add the flavored oil and liquid cream while beating—season with salt, pepper and Nutmeg.
  4. Roast the pine nuts in a pan and mix with the brandade. Fill the artichoke hearts with the brandade, gratinate and serve.

Potatoes Stuffed with Salmon and Vegetables

Ingredients (4 people):

  • 4 large potatoes • 100 g sliced ​​smoked salmon • 100 g peas • 12 green asparagus • 200 g melted cheese • 1 red onion • Olive oil • Black pepper • Salt


  1. Wash the potatoes, cut in half and scoop out with a ball cutter, leaving both the balls and the part of the shell to be stuffed dishes whole. Brush the skinless halves with oil, season with salt and pepper, bake at 180° for 30 minutes and set aside.
  2. Confection the potato balls in olive oil over low heat for about 15 minutes until cooked through, drain well and set aside.
  3. Sauté, with 2 tbsp. Oil, the onion cut into strips, the asparagus with the whole tips, the rest sliced, and the peeled peas, 5 min. Add the candied potato balls and salt and pepper.
  4. Stuff the baked potato halves with the mixture, add a piece of melted cheese and finally distribute the slices of smoked salmon. Bake for 8 minutes at 190° and serve freshly prepared.

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