Puff Pastry Savory Pie With Speck and Potatoes

nstructions

1. Cook the potatoes
   • Peel and slice the potatoes thinly.
   • Boil them in salted water for about 8–10 minutes until just tender.
   • Drain and let cool slightly.
2. Prepare the filling
   • In a pan, sauté onion in olive oil until soft (optional).
   • Combine potatoes with salt, pepper, herbs, and a little olive oil.
   • Add speck slices and mix gently.
3. Assemble the pie
   • Roll out the puff pastry and place it in a baking dish.
   • Prick the base lightly with a fork.
   • Spread the potato and speck mixture evenly over the pastry.
   • Sprinkle with cheese if using.
4. Bake
   • Brush edges with beaten egg.
   • Bake at 180–200°C (350–400°F) for about 25–35 minutes, until golden and crispy.
5. Serve
   • Let it rest for a few minutes before slicing.

Tips

• Don’t overboil the potatoes; they should hold their shape.
• For extra crispness, pre-bake the pastry base for 5–7 minutes.
• Speck can be substituted with pancetta, bacon, or cooked ham.
• Add mozzarella for a more gooey, cheesy texture.

Why It Works

• Puff pastry gives a flaky, buttery crust.
• Potatoes add creaminess and bulk.
• Speck provides smoky, savory depth.

This dish is a classic example of simple European comfort cooking—similar in spirit to rustic pies found across Northern Italy and Central Europe.