The savory pie with pumpkin, speck, and potatoes is one of those classic main dishes that can save you for lunch, dinner, and even a last-minute aperitif with friends.
It comes together in just a few minutes since both the pumpkin and the potatoes are placed raw onto the pastry before baking; the key to ensuring that all ingredients cook well and at the same rate is to slice the pumpkin and potatoes very thinly.
For the rest, add a melty cheese of your choice and pop it in the oven! In this case, I used smoked cheese to contrast the sweet flavor of the pumpkin along with the speck.
Below you will find the procedure, which is truly very easy, along with a short video to make your mouth water 😉
I take this opportunity to leave you with some of my other pumpkin recipes that might surely interest you:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients for the SAVORY PIE WITH PUMPKIN, SPECK, AND POTATOES
- 2 rolls puff pastry (rectangular)
- 7 oz pumpkin (preferably butternut or delica)
- 1 potato (medium)
- 9 oz smoked cheese (sliced)
- 2 oz speck (in strips or thin slices)
- to taste grated parmesan
- to taste rosemary
- to taste pepper
- 1 drizzle extra virgin olive oil
Tools
- Knife with a smooth, sharp blade
- Baking Tray
Steps to Prepare the SAVORY PIE WITH PUMPKIN, SPECK, AND POTATOES
First, with an appropriate knife, remove the skin from the pumpkin and slice it into very thin slices, about a millimeter thick.
Do the same with the potato and set aside.
Unroll the first roll of puff pastry directly onto the baking tray using its parchment paper, then take the other rectangular pastry and place it as precisely as possible on the just-laid roll.
Fold the edges inward along the entire perimeter of the pastries and prick the base well with a fork so that the pastry does not puff up too much during baking.
Distribute the smoked cheese slices first on the pastry, then the pumpkin and potatoes as you prefer: you can alternate a slice of pumpkin with a slice of potato, or make alternate rows.
Finally, distribute the speck strips, a few needles of rosemary, then a generous sprinkle of grated parmesan and freshly ground pepper to taste.
Lastly, a drizzle of olive oil and into the oven, static at 350°F for about 35 minutes.
And there you have your savory pie with pumpkin, speck, and potatoes, truly delicious!
Wait just a couple of minutes, then serve it hot, or it will be delicious even at room temperature, perhaps when you have guests for an aperitif.
Storage and Variations
For this, as with most savory pies, you can get creative with variations depending on what you like most and what you have available in the fridge.
You can, for example, prepare it only with potatoes, perhaps replacing the speck with cooked ham; you can replace the smoked cheese with any other meltable cheese like, for example, pizza mozzarella.
The savory pie with pumpkin, speck, and potatoes keeps for one day in the fridge covered with plastic wrap or inside an airtight container.
FAQ (Frequently Asked Questions)
Can I replace puff pastry with shortcrust pastry?
Yes, definitely.
How can I make it vegetarian?
Sure, you can simply omit the speck or, if you prefer, replace the pumpkin with zucchini, also finely sliced.
