The Savory Potato and Speck Pie is a tasty and delightful rustic dish, easy and quick, perfect to serve as an appetizer, as a main course (accompanied by a fresh salad), or ideal for a picnic or buffet.
A crispy shell of puff pastry, or if you prefer shortcrust pastry, encloses a soft and appetizing filling, made with diced potatoes and Speck, flavored in a pan with olive oil. The final touch is given by the abundant cheese that, melting during cooking, makes each slice irresistible.
A tip? Try it warm to enhance the smoky aroma of the Speck and the creaminess of the melted cheese. If you love contrasts, a pinch of fresh chopped rosemary in the filling will make it even more aromatic!
Whether you are looking for a rustic and scenic appetizer, a complete main course, or simply a fridge-clearing solution, this savory pie is the answer.
It’s simple to prepare, and I guarantee it will disappear in a flash.
Come with me, I’ll show you step by step how to bring this crispy outer and irresistible inside wonder to the table!
Let’s see together how to make the recipe for Savory Potato and Speck Pie. Prepare the ingredients, and let’s get started!
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I look forward to it.
Other tasty recipes to try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 1 roll puff pastry (round or Shortcrust Pastry if you prefer a less buttery base)
- 500 g potatoes (about 3)
- 80 g diced speck (or in strips)
- 100 g caciocavallo cheese (or smoked scamorza)
- to taste extra virgin olive oil
- to taste breadcrumbs
Tools
- 1 Potato peeler
- 1 Pan
- 1 Electric grater
- 1 Bowl
- 1 Cake pan
Steps
First, wash the potatoes and peel them; cut them into cubes of about 1 – 1.5 cm.
Heat a drizzle of extra virgin olive oil in a pan, add the speck and let it brown slightly, then add the potatoes, salt, and cook for about 8-10 minutes, stirring often, until the potatoes are softened but still firm. They shouldn’t be overcooked as they will continue to cook in the oven. Turn off the heat and let cool slightly.
Meanwhile, cut the caciocavallo cheese into cubes or grate it with an electric grater (as I did).
Unroll the puff pastry and place it, with its parchment paper, in a cake pan about 24-26 cm in diameter. Prick the bottom with the tines of a fork.
Transfer the cooked potatoes and speck into a bowl. Add the caciocavallo cheese in cubes or strips (leaving some aside for the top) and mix carefully. If desired, add a pinch of nutmeg or rosemary.
Distribute the filling evenly over the puff pastry base. Decorate the pie’s surface with the grated caciocavallo set aside. Fold the puff pastry edges inward, creating a rustic border. With leftover puff pastry, I cut out stars and placed them on the edges.
Preheat the oven to 375°F. Bake the savory pie in the middle rack for about 25-30 minutes, or until the pastry is golden brown and the caciocavallo cheese is melted and slightly gratinated.
Let it cool slightly for a few minutes before slicing. This way, the filling will set, making it perfect to enjoy hot and cheesy. Here’s the Savory Potato and Speck Pie ready. Enjoy your meal!
Until the next recipe
Storage
You can store the Savory Potato and Speck Pie in the refrigerator for 1-2 days, in an airtight container or covered with plastic wrap.
Reheating: to enjoy it at its best, I recommend heating the slices in the oven for a few minutes (at 350°F) or in a pan, to restore the crunchiness of the pastry and return the caciocavallo cheese to a melted state.
It is possible to freeze the entire savory pie immediately after assembly. Wrap it well in plastic wrap and then in aluminum foil. When ready to use, bake directly from frozen (without thawing), increasing the cooking time by about 10-15 minutes.
Tips and Suggestions
– Cheese: use cheeses that melt well, like Caciocavallo, Mild Provolone, Fontina, Smoked Scamorza, or Gruyere. Avoid overly watery mozzarella, otherwise, the pastry may get soggy: pizza mozzarella is preferred.
– Herbs: Speck pairs perfectly with Rosemary and Sage. Add some chopped rosemary or a few fresh sage leaves for a more intense aroma.
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