The pumpkin and potato puff pastry is a tasty savory pie made with puff pastry that is easy to prepare.
A crispy puff pastry shell filled with soft potatoes and chunks of pumpkin, with melting scamorza (or provola), scented with rosemary: a perfect autumn savory pie to prepare for an aperitif, a dinner with friends or family, or as a starter for Sunday lunch.
Read on to see how to make the pumpkin and potato puff pastry with the easy recipe you can find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
Ingredients
- 1 sheet puff pastry (fresh, round)
- 12.5 oz pumpkin (already cleaned)
- 12.5 oz potatoes
- 3.5 oz scamorza cheese
- 1 clove onion
- rosemary
- extra virgin olive oil
- salt
Preparation of the pumpkin and potato puff pastry
Peel the potatoes, dice them, and place them in a small pot.
Cover them with cold water and bring to a boil.
Let them cook for about ten minutes from when it starts boiling, adjusting the salt.Meanwhile, dice the pumpkin.
Chop the onion and sauté it in a pan with a drizzle of extra virgin olive oil.
Add the pumpkin and let it cook for ten minutes, stirring often.When the potatoes are ready, drain them.
When the pumpkin is also cooked, add salt and some chopped rosemary and mix, then add the potatoes.
Dice the scamorza cheese.
Unroll the puff pastry and put it in a 9.5-inch diameter baking pan with all the parchment paper it comes with.Prick the bottom with the tines of a fork and pour the pumpkin and potato mixture over it, leveling it.
Sprinkle with the diced scamorza and fold the edges of the pastry inward.
Bake in a preheated fan oven at 392°F for half an hour.
Take it out and serve your pumpkin and potato puff pastry immediately, nice and hot.
Notes
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