The savory pie with pumpkin, robiola cheese, and bacon is a perfect meal saver. It can be prepared well in advance, then just reheat it or even eat it cold.
I don’t know about you, but I really like puff pastry; I find it super convenient. I always try to keep one in the fridge as a quick alternative when I have little time to cook.
In this case, I propose a filling of pumpkin, robiola cheese, and bacon, which is what I had left in the fridge. A real delicacy. Join me as we start cooking.
Happy cooking, Giusi.
You might also be interested in:
- Difficulty: Very easy
- Preparation time: 50 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Savory Pie with Pumpkin, Robiola Cheese, and Bacon
- 1 roll puff pastry
- 500 g Pumpkin (Weight after cooking)
- 100 g robiola cheese
- 70 g sweet bacon
Steps for the Savory Pie with Pumpkin, Robiola Cheese, and Bacon
First, cook the pumpkin because it needs to cool completely before use. You can choose your preferred method: cook it in a pan, in the microwave, steamed, or in the oven.
Place the puff pastry roll inside a 10-11 inch diameter mold. Arrange and level the cooked pumpkin, which you have previously mashed with a fork, inside.Spread the robiola cheese in flakes and the pieces of bacon on the surface.
Fold the edges of the pastry inward. Bake at 356°F in a preheated static oven for 30 minutes in the center of the oven, then move the pan and continue for another 10 minutes at the bottom to ensure a crispy base.
Once cooked, let it cool for about 5 minutes before slicing. This short rest allows the pumpkin and robiola cheese to set better, making the slice perfect.
Don’t miss my recipes on Instagram Pasticcidigiu ⬅️
If you want to see all my other recipes click here to start browsing
