PUMPKIN and POTATO PIE with provolone and mortadella, easy and quick with puff pastry, a delicious and tasty recipe ideal for dinner, great appetizer.
The first pumpkin recipes are coming! How delicious is it? I love pumpkin, baked or pan-cooked it is delicious and perfect for soups and creams but today I decided to prepare a rather quick pumpkin and potato pie enriched with mortadella and provolone.
This savory pumpkin and potato pie is delicious, it is prepared in a short time using raw grated potatoes and pumpkin cut very thinly raw or pre-cooked, as you prefer.
Anyway, once the filling is placed in the puff pastry shell, it can be cooked either in the oven or with the air fryer as I did and this savory pie is amazing, try it out too.
Join me in the kitchen today there is the pumpkin and potato pie with provolone and mortadella.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 8 Pieces
- Cooking methods: Stove, Oven, Air frying
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
- 1 puff pastry
- 5 oz pumpkin
- 1 clove garlic
- 1 sprig rosemary
- 9 oz potatoes
- 3 oz provolone
- 3 slices mortadella with pistachios
Steps
Slice the pumpkin thinly, cook in a pan with a clove of garlic and rosemary for 5 minutes.
Place the puff pastry in a baking dish and set aside.
Grate the potatoes with a wide-hole grater and place them on the puff pastry shell, add the pumpkin, mortadella, and provolone in pieces.
Bake in a hot oven at 350°F for about 25 minutes.
Bon appétit
If you like the recipe click on the stars at the bottom of the article. THANK YOU!
PUMPKIN and POTATO PIE with provolone and mortadella
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FAQ (Frequently Asked Questions) PUMPKIN and POTATO PIE with provolone and mortadella
Can I prepare the pumpkin and potato pie in advance?
Of course, you can prepare it and keep it in the fridge before baking.
How can I enrich the savory pie?
You can add some olives to enrich it.
How can I replace mortadella?
You can use speck or cooked ham or tuna if you prefer.
