The Savory Pie with Potatoes and Speck is a tasty and delicious rustic dish, a true comfort food, particularly loved for its simplicity and irresistible taste.
A crispy puff pastry shell, or if you prefer, a pie crust, encloses a soft and enveloping filling: diced potatoes blend with the intense and smoky flavor of Speck. The final touch is given by the abundant cheese that melts during cooking, making each slice creamy and unforgettable.
A little tip? Try it warm, to enhance the smoky aroma of the Speck and the creaminess of the melted cheese. If you love contrasts, a pinch of fresh chopped rosemary in the filling will make it even more aromatic!
Whether you’re looking for a rustic and scenic appetizer, a complete main dish, or simply a chic “fridge-cleaning” solution, this savory pie is the answer.
The result is a versatile and practical dish: perfect to serve as an appetizer, as a main course accompanied by a fresh salad, or ideal for a picnic and a buffet. Preparing it is surprisingly easy, and the result will impress everyone.
Come with me, I will show you step by step how to bring this crispy outside and irresistible inside wonder to the table!
Let’s see together how to make the recipe for the Savory Pie with Potatoes and Speck. Gather the ingredients, and let’s get started!
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’ll be waiting for you.
Other delicious recipes to try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 1 roll puff pastry (round or Shortcrust Pastry, if you prefer a less buttery base)
- 1.1 lbs potatoes (about 3)
- 2.8 oz diced speck (or sliced)
- 3.5 oz caciocavallo cheese (or smoked scamorza)
- to taste extra virgin olive oil
- to taste breadcrumbs
Tools
- 1 Potato peeler
- 1 Pan
- 1 Electric grater
- 1 Bowl
- 1 Cake pan
Steps
First, wash the potatoes and peel them; cut them into cubes of about 0.5 – 0.6 inches.
Heat a drizzle of extra virgin olive oil in a pan, add the speck and let it brown slightly, then add the potatoes, season with salt, and cook for about 8-10 minutes, stirring often, until the potatoes are softened but still firm. The filling will continue to cook in the oven. Turn off the heat and let it cool slightly.
Meanwhile, cut the caciocavallo into cubes or grate it with an electric grater (as I did).
Unroll the puff pastry and place it, with its parchment paper, in a cake pan about 9.5-10 inches in diameter. Prick the bottom with a fork.
Transfer the cooked potatoes and speck into a bowl. Add the caciocavallo cubes or slices (leaving some aside for the top) and mix carefully. If desired, add a pinch of nutmeg or rosemary.
Distribute the filling evenly over the puff pastry base. Decorate the surface of the savory pie with the caciocavallo cubes set aside. Fold the edges of the puff pastry inward, creating a rustic border. With the leftover puff pastry, I cut out some stars and placed them on the edges.
Preheat the oven to 375°F. Bake the savory pie on the central rack for about 25-30 minutes, or until the pastry is golden brown and the caciocavallo is melted and lightly browned.
Let the savory pie cool slightly for a few minutes before slicing it. This way, the filling will set, making it perfect to enjoy hot and melted. Here is the Savory Pie with Potatoes and Speck ready. Enjoy your meal!
See you in the next recipe
Storage
You can store the Savory Pie with Potatoes and Speck in the refrigerator for 1-2 days, closed in an airtight container or covered with plastic wrap.
Reheating: To enjoy it best, I recommend heating the slices in the oven for a few minutes (at 350°F) or in a pan, to regain the crispness of the pastry and make the caciocavallo melty again.
It is possible to freeze the whole savory pie immediately after assembly. Wrap it well in plastic wrap and then in aluminum foil. When ready to use, bake directly from frozen (without thawing), increasing the cooking time by about 10-15 minutes.
Tips and Suggestions
– For creaminess: use cheeses that melt well, such as Caciocavallo, Sweet Provolone, Fontina, Smoked Scamorza, or Gruyère. Avoid mozzarella that is too watery, or the pastry may get soggy.
– Fresh herbs: Speck pairs wonderfully with Rosemary and Sage. Add some chopped rosemary needles or a few fresh sage leaves for a more intense aroma.
– Fresh herbs: Speck pairs wonderfully with Rosemary and Sage. Add some chopped rosemary needles or a few fresh sage leaves for a more intense aroma.
IF YOU LIKE MY RECIPES, YOU CAN ALSO FOLLOW ME ON MY FACEBOOK PAGE HERE, OR ON PINTEREST HERE OR EVEN ON INSTAGRAM HERE
And to not miss any new updates, add a big ‘Like’ to my Facebook page, it will make me very happy! Thank you very much!
