Crispy Potato and Cauliflower Savory Pie: easy recipe without puff pastry
On Saturday evenings, at my house, I often make cheese focaccia, pizza, or pinsa! 😋 For me, the perfect dinner for a movie night or cheering for your favorite team.
However, this time I had some potatoes to use and a cauliflower that was “asking” to be cooked, and that’s how this crispy savory pie was born, halfway transformed and mashed.
Follow me, and I’ll explain step by step how to make this crispy potato and cauliflower savory pie without puff pastry.
Perfect to slice and take to the office in your lunch box.
So enough talk, let’s prepare this crispy potato and cauliflower savory pie without puff pastry; oh, it’s so good!
If you like my recipes, follow and subscribe to my social channels:
– Facebook by clicking HERE
– Instagram by clicking HERE
– YouTube by clicking HERE
– Pinterest by clicking HERE
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 251.76 (Kcal)
- Carbohydrates 54.40 (g) of which sugars 2.56 (g)
- Proteins 7.83 (g)
- Fat 2.20 (g) of which saturated 0.47 (g)of which unsaturated 0.82 (g)
- Fibers 9.75 (g)
- Sodium 225.39 (mg)
Indicative values for a portion of 275 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: Crispy Potato and Cauliflower Savory Pie Easy Recipe Without Puff Pastry
Calories per serving: 259 kcal
- 10.5 oz potatoes (already peeled)
- 10.5 oz cauliflower (fresh)
- 1.5 cups flour
- 1.25 cups water
- to taste salt
- to taste pepper
- to taste extra virgin olive oil
Tools
- 1 Baking Pan
- 1 Parchment Paper
- 1 Bowl
- 1 Cutting Board
- 1 Pan
Steps. Crispy Potato and Cauliflower Savory Pie: Easy Recipe Without Puff Pastry
Crispy Potato and Cauliflower Savory Pie: easy recipe without puff pastry.
Peel the potatoes and cut them into very small pieces.
Heat a drizzle of oil in a pan and cook the potatoes over low heat, stirring occasionally.
Add the cauliflower florets to the same pan. Pour a little water to aid the cooking. Cover and let cook until potatoes and cauliflower are soft.
In a bowl, mix flour and water until you get a fluid but not too liquid mixture. Add a pinch of salt and mix well.
Transfer the cooked potatoes and cauliflower to the bowl. Adjust the salt and add a grind of pepper.
Mix well until everything is combined.
Take a perforated baking pan and line it with a sheet of moistened and well-wrung parchment paper. Brush the paper with some oil.
Pour the mixture into the pan and level it. Spray a little oil on the surface. Bake at medium-high temperature (about 355-390°F) until the surface is golden and crisp. In the last 5 minutes, turn on the grill to achieve an even crispier and golden surface.
And here it is, the Crispy Potato and Cauliflower Savory Pie easy recipe without puff pastry, delicious, healthy, and low in calories.
Smart Tip.
For the best results, let the cauliflower and potatoes brown for a few minutes over high heat: this way, they will lose excess moisture, gain flavor, and the dough will stay drier and crispier in the oven.
FAQ (Frequently Asked Questions)
In this section, you will find answers to the most common questions about the potato and cauliflower savory pie: cooking times, vegan variants, storage, and tips to achieve a crispy pie without puff pastry. Discover all the tricks to prepare it easily and enjoy it to the fullest.
How do you make the potato and cauliflower savory pie without puff pastry?
To prepare this savory pie, cook potatoes and cauliflower in a pan in not too large pieces, mix them with flour, water, oil, and a pinch of salt. Pour into a baking pan, level it well, and bake in the oven until the surface turns golden and crisp. It’s a quick, light recipe, perfect as a standalone vegetarian/vegan dish.
How long does it take to bake the savory pie?
The baking time is around 30-40 minutes in a preheated oven at 355°F, until the surface becomes golden and crisp.
Can I make it in advance and reheat it?
Yes, you can make it in advance and keep it in the fridge for up to 2 days. To serve, reheat it in the oven at 320°F for 10-15 minutes to keep it crispy.
Is the savory pie vegan?
Yes, no need to add eggs or cheese.
How to make the potato and cauliflower savory pie even crispier?
To achieve a more golden and crisp surface, turn on the grill in the last 3-5 minutes of baking. Keep a constant check to avoid burning, allowing the top to become crunchy and appetizing without drying out the inside.
How to store the potato and cauliflower savory pie?
You can store the savory pie in the fridge for up to 2 days, covered with plastic wrap or in an airtight container. To enjoy it at its best, reheat it in the oven at 320°F for 10-15 minutes: the surface will regain its crispness while the inside stays soft.
Why is the potato and cauliflower savory pie perfect for lunchboxes?
This savory pie is ideal to bring to the office or school because it keeps well at room temperature for a few hours and can be enjoyed cold or slightly reheated. Its compact and crisp texture makes it easy to slice into portions and convenient to transport.
Can I use other vegetables besides potatoes and cauliflower?
Yes, you can add zucchini, carrots, or broccoli, cutting them into small pieces and cooking them with the potatoes.
