This Savory Pie with Pumpkin, Mortadella, and Mozzarella is truly a delight, with a delicate flavor enhanced by the presence of mortadella. I often use half mortadella and half frankfurters, or leftover cold cuts I have at home. The choice is yours!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 5/6 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 17.6 oz pumpkin (cleaned)
- 8.8 oz mozzarella
- 7.1 oz mortadella (chunk)
- 1 small onion onion
- 2 sheets puff pastry (round, 8.1 oz each)
- 2 pinches fine salt
- 1 sprig rosemary
- 2 tbsps Parmigiano Reggiano DOP (grated)
- as needed milk (for brushing the surface)
Preparation
Cut the pumpkin into small cubes, cook it in a pan for about 15 minutes, seasoning with salt and rosemary.
Once cooked, turn off the heat, remove the rosemary sprigs and let it cool down.
Put the pumpkin in a bowl.
Cut the drained mozzarella and mortadella into small cubes and add them to the pumpkin, also add the Parmesan and mix well.
Cover a 11-inch pan with parchment paper, place the first puff pastry on top, cover with the mixture. Cover everything with the other puff pastry, or if you prefer, cut strips and create a lattice pattern.
Seal the edges so that the filling doesn’t come out, brush with a little milk.
Bake in the oven at 356°F for 30/35 minutes.
Suggestions/Tips
For the filling of the savory pie, you can use the cold cuts you prefer. I sometimes use half mortadella and half frankfurters for more flavor, but if you don’t like frankfurters, all mortadella works just fine. If you prefer a more delicate flavor, cooked ham is excellent. It’s better if you use small chunks.
Even for the cheese, you can use scamorza or emmental if you like stronger flavors.
Sometimes instead of covering the whole pie with puff pastry, I create a lattice pattern. This depends on what you prefer.
If you enjoyed the Savory Pie with Pumpkin, Mortadella, and Mozzarella, try the other savory pies:
Collection “Savory Pie Recipes”
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