The savory pie with speck and spring onions is simple to prepare. As often happens, I find leftovers in the fridge, and as I often do, I always buy a roll of puff pastry… and that’s how all my savory pies are “born”! The secret is to always have puff pastry on hand, whether round or rectangular, the important thing is to always remember to add it to the shopping list. This recipe is, in fact, nothing more than a recycling of leftover ingredients from previous dishes.
Here are some other savory pie recipes to try
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 10 – 12 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the savory pie with speck and spring onions
- 1 roll puff pastry (round)
- 1 cup cow's milk ricotta
- 4 oz diced speck
- 3/4 cup fresh spring onions (thinly sliced)
- 1/4 cup grated Parmesan cheese
- 2 eggs
- 1 pinch salt
- 1 pinch black pepper
- 1 pinch nutmeg
Tools
- 1 Bowl
- 1 Baking Pan round 10 inches
- Knives
- Spoons
Preparation of the savory pie with speck and spring onions
1 – In a bowl, place the thinly sliced spring onions
2 – Add the ricotta and eggs
3 – Mix and add the speck, diced or cut into small pieces.
4 – Mix again and season with salt, pepper, nutmeg, and grated Parmesan cheese. Combine everything.
5 – Take the roll of puff pastry and place it inside the baking pan. Mine is 10 inches, but a 11 inches one is also fine. Then prick the bottom.
6 – Pour the filling inside, leveling it well with a spoon. Then fold the edges of the pastry inside, forming a crust.
BAKING: Bake in a preheated oven at 390 degrees Fahrenheit, static, for 30 – 35 minutes. Once cooked, you can eat it hot, warm, or cold.
Notes
We can replace the spring onions with leeks.
For more flavor, we can also use provolone or smoked scamorza cheese.
It can be stored in the refrigerator for a couple of days
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