It’s nice to be able to prepare something new and delicious every day in your kitchen. One approaches the table with more enthusiasm, isn’t it? Even before having the blog, I always liked making different recipes; the usual things bore me. I don’t know why I thought of telling you this right now. Oh well! Anyway, let’s get back to today’s recipe: a delicious potato and cheese savory pie. It’s tasty and hearty and can easily be the star of your dinner. Plus, it’s also very easy to make. Just a few ingredients and… to the table!
Other savory pies not to miss:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Potato and Cheese Savory Pie
This recipe involves peeling the potatoes. Don’t throw away the peels! They are delicious and you can use them in a very simple and tasty way. Click HERE and HERE for the recipes!
- 1 sheet puff pastry (round)
- 21.2 oz potatoes (weighed with skin)
- 2 cloves garlic
- 1 sprig rosemary
- 5.3 oz scamorza (or fontina)
- cup milk (+ more for brushing)
- 1 egg (medium)
- 1.23 oz Grana Padano cheese (or Parmesan, grated)
- nutmeg
- poppy seeds
- breadcrumbs
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Potato peeler
- 1 Bowl
- 1 Sieve
- 1 Pan
- 1 Baking dish
Preparation of the Potato and Cheese Savory Pie
Wash the potatoes, peel them and cut them into small cubes. Immerse them gradually in a bowl filled with cold water and let them sit for a few minutes.
Then drain them, rinse well under running water and transfer them onto a clean tea towel, patting them dry.
In a pan, heat a few tablespoons of oil and sauté the peeled but whole garlic cloves.
Then add the potato cubes and the needles from the rosemary sprig.
Cook them until they are golden and soft; then salt to taste, stir and turn off the heat.
Line a 10-inch diameter baking dish with the puff pastry disc, keeping it on the parchment paper provided in the package, prick the bottom with a fork and sprinkle with breadcrumbs.
In a small bowl, lightly beat the milk with the egg, a generous pinch of salt, a good grind of pepper, and a pinch of nutmeg.
After removing the garlic cloves, transfer the potatoes to the puff pastry base.
Dice the scamorza and distribute it over the potatoes.
Then pour the milk and egg mixture over the filling.
Now sprinkle with the grated cheese.
Finally, fold the edges of the puff pastry inward, brush them with a little milk, and sprinkle with poppy seeds.
Bake the potato and cheese savory pie in a preheated static oven at 356°F for 30 minutes. Remove from the oven and let it cool slightly before serving. Enjoy! Paola
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