RUSTIC PIE WITH PEAS AND SPECK, easy and quick, ready in a few minutes, perfect as a main course for dinner or as an appetizer with simple ingredients, without a mixer.
Sunday evening I had zero ideas and a couple of friends who invited themselves over for dinner. You know when you open the fridge and find those already cooked peas and the leftover speck from lunch? That’s where this rustic pie with peas and speck was born: a real “dinner saver” that gets you out of embarrassment in less than half an hour.
The beauty is that no fancy preparation is needed: just mix all the ingredients with a hand whisk, pour everything into a pan, and bake. In no time, you will have a fragrant and crispy savory pie that everyone will love. The sweet and delicate peas pair perfectly with the taste of speck, and the soft filling contrasts with the crunchy exterior. It’s the perfect dish if you’re looking for a tasty idea for a quick dinner, but it also works great when cut into cubes for an appetizer or aperitif.
And can we talk about how versatile it is? You can enrich it with melting cheeses that dissolve when cut, make it vegetarian by removing the speck and adding zucchini or carrots, or make a “stronger” version with bacon or sausage. It’s one of those clever recipes that never betrays you: put your rustic pie with peas and speck on the table, and dinner is ready.
Follow me in the kitchen, today we have the rustic pie with peas and speck.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 8-10
- Cooking methods: Oven, Air frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 eggs
- 2/3 cup water
- 1 1/3 cups flour (the one you usually use)
- 1 tsp instant yeast for savory preparations
- 1/3 cup seed oil
- 1 tsp salt
- 3.5 oz speck
- 3.5 oz provolone cheese
- 7 oz canned peas, drained
Steps
In a bowl, beat the eggs with the water and oil using a hand whisk.
Gradually add the flour with the yeast and salt, mix well, then add the peas, speck, and provolone in pieces.
Mix well and pour everything into a 9-10 inch pan lined with parchment paper, sprinkle with breadcrumbs, add a drizzle of oil, and bake.
Bake at 356°F for about 30 minutes.
Bon appétit
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RUSTIC PIE WITH PEAS AND SPECK
Extra tips
If you want more flavor: add cubes of smoked scamorza or provolone.
If you’re looking for lightness: replace the speck with cooked ham and use ricotta instead of cream.
For a vegetarian version: remove the speck and add zucchini, spinach, or grilled eggplant.
Finger food appetizer: cut it into small squares and serve warm, perfect for buffets or aperitifs.
Smart leftover: it’s even better the next day, heat it in the oven for 5 minutes and it becomes crispy again.
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FAQ RUSTIC PIE WITH PEAS AND SPECK
Can I prepare the rustic pie with peas and speck in advance?
Sure, you can assemble it and keep it in the fridge until it’s time to bake.
Are fresh, frozen, or canned peas better?
All are fine, just drain or blanch them slightly to remove excess water.
What pastry should I use for the base?
Puff pastry for extra crunchiness, brisé if you prefer a more rustic texture.
Can I substitute speck?
Yes, pancetta, prosciutto, or even crumbled sausage work great.
Can it be frozen?
Yes, either raw or cooked. I recommend slicing it and reheating in the oven.
