SAVORY PIE with POTATOES
No matter how you cook them, potatoes are a dish loved by everyone. Today, they become the stars of this Rustic Potato Mortadella and Cheese Pie.
I think you’ve already realized, if you follow me, that I’m a huge fan of savory pies. I love them because, in addition to being delicious, they are versatile and often allow you to use up everything in the fridge, giving it new life to create delicious dishes.
Furthermore, they are convenient to carry to the office, university, or for a picnic outdoors.
The Savory Pie with Potatoes, Mortadella, and Cheese is an easy and quick recipe prepared with simple ingredients: a ready-made puff pastry base, potatoes, stracchino, and mozzarella. Very classic ones that everyone likes.
These ingredients are arranged in various layers, and the result is truly fantastic. To make the filling potatoes tastier, I seasoned them with a drizzle of oil and a pinch of salt, but you can also use leftover roasted potatoes, transforming this puff pastry pie into a leftover recipe!
With just a few simple steps, you’ll bring to the table a tasty and cheerful savory pie perfect as an appetizer or to munch on during an aperitif or buffet. If served in larger portions with a nice salad, it quickly becomes a complete and substantial main dish.
Try this Savory Pie with Potatoes, Mortadella, and Stracchino and have fun experimenting and creating new variations.
If you love savory pies, check out these recipes too
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Energy 337.29 (Kcal)
- Carbohydrates 19.15 (g) of which sugars 0.60 (g)
- Proteins 13.66 (g)
- Fat 22.96 (g) of which saturated 5.21 (g)of which unsaturated 9.73 (g)
- Fibers 1.47 (g)
- Sodium 551.14 (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 (round)
- 4 potatoes (small, about 400 g (14 oz))
- 150 g mortadella (in a single piece)
- 170 g stracchino
- 100 g mozzarella
- 1 drizzle extra virgin olive oil
- to taste salt
Tools
- Baking pan
- Bowl
Steps
Wash the potatoes and parboil them in a small pot with water. They should not fall apart. To check if they’re cooked, pierce them with a fork; it should go in without resistance. Drain and let them cool slightly, then peel and cut into chunks.
Transfer the potatoes to a bowl and season them with a drizzle of oil and a pinch of salt.
Cut the mortadella into small cubes roughly. Do the same with the mozzarella and let it drain excess liquid on a plate.
Roll out the puff pastry in a 9-inch baking pan and prick the bottom with a fork. Arrange the potatoes evenly across the entire surface. Add the mortadella cubes on top, then the stracchino in pieces, and finally the mozzarella.
Create the crust by folding down the edges of the puff pastry around the circumference. Add a few more mortadella cubes on the surface. Brush the edges with beaten egg yolk. Bake at 392°F in a preheated static oven for about 35 minutes. Remove from the oven and let it cool slightly before unmolding and serving.
NOTES
PIE BASE: For this recipe, I used ready-made puff pastry, but shortcrust pastry or homemade ‘pasta matta’ is also fine, which does not require leavening. You’ll need 400 g (14 oz) of all-purpose flour, 200 ml (7 fl oz) of white wine, 10 g (0.35 oz) of fine salt, 30 ml (1 fl oz) of extra virgin olive oil. Simply pour all the ingredients into a bowl and mix with a spoon until the ingredients begin to combine. Then hand-knead to form a smooth and homogeneous dough and let it rest in the fridge for 30 minutes. At this point, you can roll out the ‘pasta matta’ and use it.
MORTADELLA: Any cold cut can be used to prepare this savory pie with potatoes, such as speck, cooked ham, salami, or prosciutto. The smoked salmon version is also delicious.
CHEESE: Two types of cheese were used: stracchino and mozzarella, but if you need to use up leftover cheese, don’t hesitate to replace them. However, I recommend opting for stringy cheeses that are not too watery (in the case of mozzarella, it’s better if you let it drain a bit before using it).
HERBS: For an extra touch of flavor, add herbs like parsley (when seasoning the potatoes) or rosemary or thyme when forming the savory pie.
STORAGE
This savory pie can be stored for 2 days in the refrigerator covered with cling wrap and should be reheated before serving.
