The savory pie with pumpkin and potatoes, enriched with mozzarella and provolone, is a tasty vegetarian idea to enjoy as an appetizer or as a single dish. To make this recipe, I used ready-made puff pastry and filled it with mozzarella, provolone, pumpkin, and potatoes cooked in a pan. Once baked in the oven, this savory pie will emit an aroma that’s impossible to resist!
For more delicious recipes, check out the collections:
Appetizers and Finger Foods with Pumpkin
Main Dishes with Pumpkin
Savory Pies – Delicious Recipes
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Stovetop, Oven
Ingredients
- 1 roll puff pastry
- 1.5 cups pumpkin (already cleaned)
- 3/4 cup potatoes (peeled)
- 1 oz provolone
- 3.5 oz mozzarella
- 1 sprig rosemary
- 1 tsp sage
- to taste extra virgin olive oil
- to taste salt
Tools
- Baking Pan
Steps
To make the savory pie with pumpkin and potatoes, clean and cut the pumpkin and potatoes into cubes.
Also cut the mozzarella and provolone into cubes.
In a pan, pour a drizzle of extra virgin olive oil and the rosemary. Place on the heat at a moderate flame and add the pumpkin and potatoes.
Sauté for a couple of minutes, add the sage, cover with water and cook on a low flame. Salt at the end of cooking.
Take a round baking pan and place the puff pastry, leaving the provided parchment paper.
Pour the pumpkin and potato mixture, mozzarella, and provolone onto the puff pastry base. Fold the edges of the puff pastry inward.
Bake in a preheated oven at 390°F for 20 minutes, or until golden brown.
Serve the savory pie warm and enjoy!
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