The savory pie with sandy potatoes is a last-minute recipe and quick to make.
As you know, I love leavened dough compared to puff pastry, but if you don’t think ahead, this is the only solution.
I made it simple with only potatoes, but if you want, along with the potatoes, on the surface you can put some pieces of sausage meat, it will be even better.
If you don’t have time, you can also boil the potatoes in advance, season them with a little oil, add salt and pepper, set them aside and when you get back from work, just add a bit of oil to the potatoes and assemble the savory pie and bake it.
In about half an hour, it will be already on the table cooked and ready to enjoy.
If you make this or any of my other recipes, send me the photos and I will publish them on my page with your name.
Approx. 670 kcal per person
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 3 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the Savory Pie with Sandy Potatoes
- 1 roll puff pastry (round)
- 14 oz potatoes (weight without peel)
- 2.8 oz mozzarella (or provolone cheese)
- 2.1 oz breadcrumbs
- to taste salt
- to taste pepper
- 2 tablespoons extra virgin olive oil
- 1 egg yolk (+ a dash of water)
Tools
- 1 Baking pan baking pan
Preparation of the Savory Pie with Sandy Potatoes
Peel the potatoes, wash them and cut them into cubes, place them in a pot with cold water and then on the stove and cook until they reach a cooked but slightly al dente consistency, it will take about 10 minutes.
Once cooking is complete, drain them and let them cool a bit, then pour them into a container and season with salt, pepper, and half of the breadcrumbs provided, mix well.
Take a baking pan about 10 inches in diameter with at least two fingers in height and if it is glass like mine, grease it with oil, otherwise if it is non-stick, grease and flour it.
Unroll the puff pastry and place it on the pan, making sure the pastry overlaps the edges.
On the base of the pastry, crumble the mozzarella across the entire surface, then add the previously seasoned potatoes and sprinkle with the remaining breadcrumbs.
Close the edges by pinching the pastry and then slightly folding it inward.
In a glass, mix the egg yolk with a dash of water and brush it on the edge of the savory pie.
Bake in a preheated oven at 375°F for about 20 minutes, checking the baking.
Once baking is complete, serve hot.
