Savory pie with pumpkin and potatoes the best you’ve ever tasted. It’s the season of pumpkin and my fridge always has a slice of pumpkin or even a whole pumpkin if I’m lucky. Those who have been following me for a while might have noticed my passion for pumpkin, second only to that for zucchini. In fact, on my Blog, you’ll always find lots of Pumpkin Recipes both savory and sweet. The recipe I want to tell you about today is a delicious Savory pie with pumpkin. A base of puff pastry and a filling of sweet pumpkin, potatoes, and mozzarella. The recipe is very simple and convinces everyone to eat it, even those who usually turn their noses up at pumpkin. In fact, I confess that for many years I didn’t eat pumpkin, my mother never cooked it, and years ago it wasn’t so common here in Puglia. Now, however, I have made up for it with interest, and during this period, pumpkin recipes abound in my house, and I always have to invent a different one to be able to tell you about it as well! So, let’s hurry to the kitchen and prepare the Savory pie with pumpkin and potatoes together
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Portions: 4People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 235.22 (Kcal)
- Carbohydrates 17.45 (g) of which sugars 2.31 (g)
- Proteins 13.00 (g)
- Fat 13.12 (g) of which saturated 7.19 (g)of which unsaturated 3.63 (g)
- Fibers 1.83 (g)
- Sodium 331.15 (mg)
Indicative values for a portion of 165 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Savory Pie with Pumpkin and Potatoes
- 3 1/3 cups pumpkin
- 3 1/3 cups potatoes
- 9 oz mozzarella
- 2 tbsp extra virgin olive oil
- 1/3 cup grated parmesan
- 1 onion (small)
- 1 sprig rosemary
- to taste salt
How to prepare the Puff Pastry Pie with Pumpkin and Potatoes
Peel the potatoes, wash them, and cut them into cubes. Boil the Potatoes in salted water for 20-24 minutes. Test the cooking by piercing them with a fork. Drain them. Clean the pumpkin and cut it into small cubes.
Also cut the onion into small cubes. Pour 2-3 tablespoons of extra virgin olive oil into a pan. Add the pumpkin, onion, and a pinch of salt. Let cook over medium heat for 8-10 minutes, stirring often with a wooden spoon.
Mix the boiled potatoes with the pumpkin. Roll out a sheet of puff pastry in a pan with a diameter of 9-10 inches lined with parchment paper. Prick the bottom with a fork.
Pour half of the potatoes and pumpkin onto the puff pastry base, spreading them over the entire surface. Add half of the diced mozzarella.
Cover with the remaining potatoes and pumpkin, again spreading them evenly. Add the remaining diced mozzarella, grated parmesan, and chopped rosemary.
Fold the puff pastry all around. Drizzle with a little extra virgin olive oil and bake the Savory Pie with Pumpkin and Potatoes in a preheated static oven at 375°F for about 30 minutes.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
If you prefer, you can replace the puff pastry with shortcrust pastry
For a tastier and more indulgent filling, you can add 3 1/2 oz of diced speck
If there’s leftover savory pie, keep it in the fridge in a container or you can freeze it. You just need to reheat it for a few minutes in a hot oven or microwave
Don’t miss the recipe for Puff Pastry Pie with Zucchini
