PEAS AND SPECK SAVORY PIE, easy and quick, ready in a few minutes, perfect as a main dish for dinner or as an appetizer with simple ingredients, no mixer needed.
Sunday evening I had no ideas and a couple of friends who invited themselves to dinner. You know when you open the fridge and find those cooked peas and extra speck from lunch? That’s where this peas and speck savory pie came from: a real “dinner saver” that gets you out of embarrassment in less than half an hour.
The great thing is that it doesn’t require any special preparation: just mix all the ingredients with a whisk, pour everything into a pan, and bake. In no time, you’ll have a fragrant and crispy savory pie that everyone will love. The sweet and delicate peas go perfectly with the flavor of the speck, and the soft texture of the filling contrasts with the crispiness of the outside. It’s the perfect dish if you’re looking for a tasty idea for a quick dinner, but it also works great cut into cubes for an appetizer or aperitif.
And let’s talk about how versatile it is! You can enrich it with melty cheeses that ooze when cut, make it vegetarian by skipping the speck and adding zucchini or carrots, or make a more “hearty” version with bacon or sausage. It’s one of those clever recipes that never let you down: put your peas and speck savory pie on the table, and dinner is ready.
Follow me in the kitchen today there’s peas and speck savory pie.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 8-10
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 eggs
- 0.6 cup water
- 1.25 cups flour (the one you usually use)
- 1 teaspoon instant yeast for savory preparations
- 0.33 cup seed oil
- 1 teaspoon salt
- 3.5 oz speck
- 3.5 oz provola cheese
- 7 oz peas, canned, drained
Steps
In a bowl, whisk the eggs with water and oil using a hand whisk.
Gradually add the flour with the yeast and salt, mix well, then add the peas, speck, and provola cheese chunks.
Mix well and pour everything into a 9-inch round pan lined with parchment paper, sprinkle with breadcrumbs, drizzle with a little oil, and bake.
Bake at 356°F for about 30 minutes.
Bon appétit
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PEAS AND SPECK SAVORY PIE
Extra tips
If you want more flavor: add smoked scamorza or provola cubes.
If you’re looking for lightness: replace speck with cooked ham and use ricotta instead of cream.
For a vegetarian version: skip the speck and add zucchini, spinach, or grilled eggplant.
Finger food appetizer: cut it into squares and serve warm, perfect for buffets or aperitifs.
Smart leftover: it’s even better the next day, heat it in the oven for 5 minutes and it becomes crunchy again.
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FAQ PEAS AND SPECK SAVORY PIE
Can I make the peas and speck savory pie in advance?
Sure, you can assemble it and keep it in the fridge until it’s time to bake.
Better fresh, frozen, or canned peas?
All are fine; just drain them or slightly blanch to remove excess water.
What pastry to use for the base?
Puff pastry for extra crispiness, brisée if you prefer a more rustic texture.
Can I replace the speck?
Yes, pancetta, prosciutto, or even crumbled sausage works well.
Can it be frozen?
Yes, either raw or cooked. I suggest slicing it and reheating in the oven.
