The savory pie with leeks, peas and pancetta is a simple and tasty recipe, perfect for spring and also suitable for Easter and Easter Monday menus. The leeks, cut into rounds, become soft and sweet when cooked, the peas add color and freshness, the diced pancetta gives a savory note that makes the filling rich and well balanced, while the ricotta cream gently envelops the ingredients. All enclosed in a classic ready-made puff pastry base — practical and quick.
This is a preparation that can be done in little time, suitable both as an appetizer and as a main dish for a picnic or a party buffet. It can be served warm or at room temperature, and it is always much appreciated. Try it too — it’s simple but rich in flavor and color!
If you love savory pies, here are some other tasty ideas:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Cooking time: 35 Minutes
- Portions: 4 Servings
- Cooking methods: Oven, Stovetop
- Seasonality: Spring
- Energy 554.81 (Kcal)
- Carbohydrates 38.24 (g) of which sugars 3.57 (g)
- Proteins 20.77 (g)
- Fat 35.50 (g) of which saturated 9.36 (g)of which unsaturated 24.23 (g)
- Fibers 3.18 (g)
- Sodium 785.18 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 roll puff pastry
- 1 cup frozen peas (or fresh)
- 1 medium leek (about 5 oz) leeks
- 3 oz smoked pancetta (diced)
- 7 oz ricotta (about 1 cup)
- 1 egg (large)
- extra virgin olive oil
- salt
- pepper
Tools
- Springform pan 10 1/4 in
- Frying pan
- Bowl
Preparation
Sauté the pancetta in a nonstick skillet without adding any oil. Then transfer it to a plate, discarding the fat it released.
In the same skillet, add the peas, a drizzle of oil and a little water. Salt and let them cook for a few minutes until tender (1).
Remove the outermost leaf of the leek and the root end. Wash it and slice it into thin rounds.
Break the egg into a bowl, add the ricotta, a pinch of salt and pepper. Beat with a fork or a small whisk until you obtain a smooth cream (2).
Open the puff pastry and place it in the springform pan. Fold the edge over and prick the central part with a fork.
Fill it with the peas, the pancetta, the leeks and the ricotta cream (3).
Place the savory pie in a convection oven at 374°F and bake for about 30 minutes, or until it is golden and dry on the bottom.
The savory pie with leeks, peas and pancetta is ready — let it cool for a few minutes before slicing… enjoy!
Tips and notes
When in season, you can use fresh shelled peas in the same quantity. You can blanch them instead of cooking them in the pan.
You can use either puff pastry or shortcrust pastry as a base.
You can use spreadable cheese or cooking cream instead of ricotta.
FAQ (Questions and Answers)
Can I omit the pancetta?
Of course, you can omit it or substitute it with cooked ham or speck.
Which part of the leeks should I use?
You can use the white part but also some of the green, discarding the tougher outer leaves.
