Savory pie with pumpkin and potatoes, a savory pie that is rich and tasty, easy to prepare, and excellent served as an appetizer or to accompany a fancy aperitif. The potato and pumpkin savory pie is great both hot and at room temperature, making it perfect to take to work for lunch, or to serve at a buffet. I also enriched this savory pie with mushrooms to make it even tastier; you can use sautéed champignon mushrooms or even mixed mushrooms. I used puff pastry, but you can alternatively use shortcrust pastry. Now let’s see how to make the savory pie with pumpkin and potatoes, and if you try it, let me know. Barbara
I also recommend trying:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 roll puff pastry (round)
- 10.5 oz pumpkin
- 1 potato
- 1.76 oz onion
- 10.5 oz champignon mushrooms (sautéed)
- 7 oz ricotta
- 2 eggs
- to taste salt
- to taste pepper
- to taste extra virgin olive oil
- 2 cloves garlic
- to taste parsley
How to prepare the savory pie with pumpkin and potatoes
Let’s start preparing the savory pie with pumpkin and potatoes. Clean the pumpkin of seeds, inner filaments, and peel, then cut it into small pieces. Clean the onion and chop it finely. Pour some extra virgin olive oil into a pan, add the onion and pumpkin pieces, a little water, and cook the pumpkin for about 15 minutes.
Peel the potato, cut it into pieces, and place it in a pan with a splash of olive oil, a clove of garlic, and a pinch of salt. Sauté for 15 minutes, stirring occasionally.
Clean the mushrooms and cut them into pieces, then place them in a pan with some olive oil and a clove of garlic. Cook for 10 minutes, then sprinkle with parsley and add salt.
Now that the vegetables are ready, we can start preparing the savory pie. Pour the eggs into a bowl and beat them with a fork, add salt and pepper, and mix in the ricotta until you get a creamy mixture. Add the mushrooms, potatoes, and pumpkin and mix everything together.
Unroll the puff pastry and place it in the baking pan, making the edges adhere. Pour in the filling, level it with a fork, and fold the edges to create a border.
Cook in a preheated static oven at 356°F for 30 minutes. Once cooked, take it out of the oven and serve hot or let it cool slightly.
How to store the savory pie with pumpkin and potatoes
Store it in the refrigerator for 2 days
