The savory puff pastry pancakes are an easy, quick and delicious recipe using puff pastry. I had a roll nearing its expiry and didn’t feel like making the classic savory tart, so I thought of making savory “pancakes”, using the puff pastry and adding a tasty filling of potatoes, speck and cheese. Needless to say we devoured them! The savory puff pastry pancakes aren’t baked in the oven (you could do that too) but are cooked in a skillet in just a few minutes; they’re melty, golden, soft and very tasty, great on their own or served with cold cuts, cheese or vegetables, delicious both hot and cold!
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Cooking time: 7 Minutes
- Portions: 8 pieces
- Cooking methods: Stovetop, Oven, Air fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz potatoes (peeled)
- 3.5 oz speck
- 3.5 oz scamorza cheese
- 1/2 cup grated Parmesan cheese
- 1 roll puff pastry (rectangular)
- 1 clove garlic
- 1 sprig parsley
- to taste salt
- to taste black pepper
- to taste spices
- to taste extra-virgin olive oil
- to taste flour
Steps
Savory puff pastry pancakes are very simple and quick to prepare. First, peel the potatoes, cut them into chunks and boil them until they are tender when pierced with a fork.
Mash the potatoes until smooth and add salt, black pepper, spices to taste (I used rosemary, thyme and sweet paprika), grated Parmesan cheese, minced garlic and parsley, diced speck and scamorza grated with a coarse grater.
Spread the mixture over the entire puff pastry sheet, leaving a little margin along the top edge, then form a roll, tightening well, and cut it into 8 pieces.
Take one little roll and flatten it on a lightly floured surface, sprinkle a little flour on top and roll it out with a rolling pin to form a small disk. Do the same for all the puff pastry pancakes.
Lift the puff pastry pancakes with a spatula (so they don’t risk breaking) and cook them in a preheated, oiled skillet for 3–4 minutes per side; they should be golden.
Tips:
Savory puff pastry pancakes can be kept at room temperature for a few hours or in the refrigerator for a couple of days. For a vegetarian version, omit the speck. You can also bake them in a preheated oven at 392°F for 20–25 minutes or cook them in an air fryer at 356°F for 15–20 minutes. However, in the oven or air fryer they won’t stay as “flat” as the pan-cooked pancakes and will puff up more.
Other recipes with puff pastry and potatoes HERE
