The savory pie with potatoes, onions, and Asiago cheese is a rich and tasty one-dish meal. Perfect as an appetizer, as a main course, on the buffet table, or for lunch on the go. For the savory pie with potatoes, onions, and Asiago cheese, I chose puff pastry, but it’s also excellent with shortcrust pastry that you can buy ready-made or prepare at home. And the filling? Savory pies, as you know, are versatile; you can add, remove, or modify as you like. Meanwhile, try the savory pie with potatoes, onions, and Asiago cheese as it is, then let your creativity run wild with ideas!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6 people
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 roll rectangular puff pastry
- 1.1 lbs potatoes
- 8.8 oz red onions
- 5.3 oz Asiago cheese
- 2.7 tbsp extra virgin olive oil
- 5 eggs (medium)
- 1 tbsp brown sugar
- 0.25 cup water (or vegetable broth)
- to taste salt
Tools
- 1 Cutting board
- 1 Vegetable knife
- 1 Peeler
- 1 Mandoline
- 1 Low casserole
- 1 Baking sheet 14 x 10 inches
- 1 Bowl
- 1 Large hole grater
- 1 High casserole
Steps
Peel the potatoes and cut 200 g into small cubes and 300 g into 0.08-inch-thick slices. Immerse them in cold water to prevent browning. Slice the onions into rings and let them sauté in a casserole with extra virgin olive oil over low heat. Add the brown sugar and water and cook for a couple more minutes. Then add the diced potatoes. Cook until the potatoes are soft (about 20/25 minutes). Once ready, turn off the heat and let cool.
Grate 60 g of Asiago and cut the rest into small cubes. Beat the eggs with a pinch of salt and add the cubed cheese. Also, add the potatoes with onions, mixing to combine all the ingredients.
Unroll the puff pastry and place it with its parchment paper inside the baking sheet. Pour the filling into the baking sheet, trying to distribute it well.
Blanch the potatoes in hot salted water for 20 seconds. Drain them and transfer them to a bowl with cold water to release the starch, then arrange them on the pie to close the filling. Distribute the grated Asiago cheese and bake the savory pie in a preheated oven at 392 °F for about 40 minutes.
Once ready, let it cool for a few minutes before serving.
Notes
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For the filling recipe, I followed the instructions from the “savory pie with potatoes, onions, and cheese” by Giallo Zafferano.
