The potato and salami puff pastry is an easy, quick, and delicious savory pie made with puff pastry. My fridge and pantry were nearly empty, it was time to go shopping, and I had nothing prepared for dinner, so I used what I had left to make a delightful rustic dish. Crispy pastry, cheesy filling, and tasty, with lots of diced oven-roasted potatoes, the potato and salami puff pastry is a real treat, a perfect quick dinner solution, great as an appetizer or main course, but also for an aperitif; when cut into small pieces, it’s truly irresistible! And I’ll also reveal the trick to cook potatoes in no time 😀
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Oven, Electric Oven, Air Fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 12 oz potatoes (already peeled)
- 10.5 oz scamorza cheese
- 3.5 oz salami
- 1 sheet puff pastry (rectangular)
- to taste salt
- to taste black pepper
- to taste spices (as preferred)
- to taste extra virgin olive oil
Steps
The potato and salami puff pastry is very simple and quick to prepare. First, peel the potatoes, cut them into small cubes, and place them in a microwave-safe container. Add a bit of water and cook them at maximum power (about 800w) for 5 minutes. Alternatively, you can blanch the potatoes.
After cooking, season the potatoes with oil, salt, black pepper, and spices to taste. I used rosemary, paprika, and garlic powder.
Unroll the puff pastry sheet and, leaving a bit of edge, fill the entire surface with slices of scamorza cheese and salami, and the diced potatoes.
Fold the edges inward, place the potato and salami puff pastry on a baking sheet, and bake in a preheated oven at 400°F for 30-35 minutes until it is golden brown.
Notes:
The potato and salami puff pastry can be stored at room temperature for a few hours or in the fridge for a couple of days. Instead of salami, you can also use cooked ham, speck, or other deli meats as you prefer.
Other savory puff pastry pie recipes HERE
