The savory pie with pumpkin, potatoes, and speck is a tasty and flavorful appetizer that’s very easy to make. Savory pies are not only perfect appetizers for a dinner with friends, for buffets, and birthdays, but they are also great “dinner savers” ideal for the whole family.
Easy, versatile, and tasty, they allow me to use vegetables, cold cuts, and cheeses in a thousand different combinations. I always keep two rolls of puff pastry in the fridge to be sure I can make at any time savory snacks, mini pizzas, stuffed rolls, and savory tarts.
Today, I propose a delicious recipe based on pumpkin and potatoes enriched with scamorza and speck, which is not only very tasty, thanks to the contrast of flavors, but also egg-free.
The filling is gluten-free, so it’s perfect for celiacs. You just need to purchase gluten-free puff pastry and fill it following the recipe.
Also, try the other savory pies:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Stovetop, Electric Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
- Energy 257.71 (Kcal)
- Carbohydrates 17.09 (g) of which sugars 1.46 (g)
- Proteins 10.39 (g)
- Fat 16.82 (g) of which saturated 2.25 (g)of which unsaturated 7.34 (g)
- Fibers 1.00 (g)
- Sodium 353.55 (mg)
Indicative values for a portion of 100 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
- 14.1 oz potatoes, peeled, cooked, boiled
- 10.6 oz delica pumpkin (or other pumpkin variety)
- 2 shallots
- 7 oz scamorza cheese (or other stringy cheese)
- 5.3 oz speck slices
- 4 tbsps extra virgin olive oil
- to taste salt
- to taste pepper
- 1 sprig rosemary
Tools
- 1 Bowl
- 1 Pan
- 1 Pot
- 1 Cutting Board
- 1 Baking Tin 10 inch diameter
Procedure
For cooking the potatoes, I use the microwave. I cut them into small cubes, put them in a bowl covered with plastic wrap, and cook them for 5/6 minutes in the microwave at maximum power, stirring halfway through. It’s an extremely quick and convenient method.
If you don’t want to cook the potatoes in the microwave, proceed with the classic method. Wash the potatoes very well, put them in a pot covered with water at room temperature, and let them cook. They should remain firm. Once cooked, drain them, let them cool, peel them, and cut them into 3/4 inch cubes. Set aside.
Peel the shallots, chop them finely, and sauté them with the oil in a large pan.
Remove the skin from the pumpkin, cut it into small cubes (about 1/2 inch), add them to the shallots, salt, and cook for 10 minutes. They should soften.Add the cubed potatoes, mix well, and let it flavor for a couple of minutes.
Turn off the heat and let it cool slightly.Cut the scamorza into small pieces and the speck into strips, add them to the vegetables along with a generous pinch of pepper and, if necessary, more salt. Mix everything well.
Place the puff pastry in the mold (leave the parchment paper underneath so you can remove it easily) and make it adhere well.
Prick the bottom with a fork, pour in the filling, and level it. Fold the edges of the puff pastry inward to create a border.
Bake the savory pie in a preheated oven at 375°F for 35/40 minutes in the center (if you have a ceramic mold, place it in the lower part of the oven, as ceramic is thicker and tends to cook the base less).
To check the cooking, lift the parchment paper and ensure the base is slightly golden.
The savory pie with pumpkin, potatoes, and speck is ready; remove it from the oven, let it rest for 10 minutes, and serve.
Tips
Storage
Savory pies keep at room temperature for one day, then it is better to store them in the fridge and warm them before serving in the microwave or hot oven.
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