Rustic leek and potato pie with mozzarella and bacon, a tasty and simple recipe perfect for any occasion.
A flaky crust of shortcrust pastry encloses a creamy and flavorful filling, where the delicate taste of potatoes combines with the sweetness of leek, while the bacon adds a savory note. The whole is enriched with melty mozzarella and a sprinkle of parmesan, which gives an irresistible touch of flavor.
This savory pie is ideal for any occasion: perfect as an appetizer for a family lunch, served in a buffet or enjoyed at dinner with a fresh seasonal salad. Moreover, it is convenient to prepare in advance and heat at the last moment, making it a practical choice for those with little time in the kitchen.
The combination of leeks and potatoes is a classic, especially in the colder months, when you crave comfort food dishes that warm and satisfy. Plus, thanks to the ready-made shortcrust pastry, this recipe is very quick to make and accessible to everyone.
Want to personalize it? You can replace the bacon with speck for a smokier taste or add herbs like thyme or rosemary for an extra touch.
At the end of the recipe, in the FAQ section, I have answered some questions about this preparation. If you have other doubts or curiosities, write a comment or use the contact form at the end of the page.
Other recipes you might like:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 816.30 (Kcal)
- Carbohydrates 72.19 (g) of which sugars 4.16 (g)
- Proteins 26.58 (g)
- Fat 45.14 (g) of which saturated 9.11 (g)of which unsaturated 9.62 (g)
- Fibers 5.59 (g)
- Sodium 664.27 (mg)
Indicative values for a portion of 5 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 for Rustic Leek and Potato Pie
- 2 rolls shortcrust pastry
- 1 leek
- 14 oz potatoes
- 5.3 oz bacon
- 2.8 oz mozzarella
- 1.8 oz grated parmesan
- to taste salt
- to taste black pepper
Tools
- Bowls
- Cutting Board
- Knife
- Spoons
- Baking Dish
Rustic Leek and Potato Pie Recipe
Start preparing the rustic leek and potato pie by handling the leek.
Remove the upper part with the tougher leaves and the lower part with the roots. Also remove the outermost layer.
Wash the leek and cut it in half lengthwise, then slice it.
Take a slice of fresh bacon and cut off the lower rind.
Cut it into strips and set aside.
Cook the potatoes in a pot for 30-40 minutes or in the microwave at 700W for 7-10 minutes.
Let them cool slightly and add the sliced leek.
Season with salt and black pepper.
Continue with grated parmesan.
Cut the mozzarella into pieces and add it to the rest of the ingredients.
I recommend using mozzarella for pizza or draining the classic one, sliced, on a sieve for at least an hour.
Roll out a sheet of shortcrust pastry in a 12-inch baking dish.
Pour the prepared filling and distribute it well.
Add the sliced pork bacon.
Cover everything with the other sheet of shortcrust pastry and seal the edges well.
With the help of a knife or kitchen scissors, cut a central cross.
Bake the rustic leek and potato pie in a preheated oven in fan mode for 35-40 minutes.
Let it cool for a few minutes and bring it to the table.
Rustic Leek and Potato Pie
Check this section to clarify your doubts, if you can’t find the answer to your question, comment or write to me using the form below.
With leeks, I also prepared the Salmon and Leek Galette with Whole Wheat Dough
FAQ (Frequently Asked Questions)
Can I prepare the rustic pie with leeks and potatoes in advance?
Yes! You can prepare it in advance and store it in the refrigerator for up to 2 days. Before serving, warm it in the oven at 356°F (180°C) for about 10 minutes.
Can I freeze the savory pie?
Absolutely! Once cooked and cooled, you can freeze it whole or in slices. To thaw it, leave it in the fridge for a few hours and then warm it in the oven.
What cheese can I use instead of mozzarella?
You can use scamorza, sweet or smoked provola, or fontina for a stronger taste.
Can I use puff pastry instead of shortcrust pastry?
Yes, puff pastry will make the pie crunchier and lighter. However, be careful with cooking times, as it may brown faster.
You can find many more ideas in the collection Savory Pie Recipes (including muffins, pies, galettes)
For questions, curiosities, or if you want to collaborate with me, use the contact form you find below:
[contact-form-7 id=”d8b7d03″ title=”Contact Me”]
