PORCINI, SPECK AND POTATO SAVOURY PIE

Today’s recipe is great in every season.  The ingredients are perfect for the cooler months, but the fact that you can eat it cold (or at room temperature), makes it perfect for the warmer months too.  I actually love to take this to picnics and barbecues when the season is right, but it is also a great pot-luck meal idea.  It is good as a main dish or as an appetiser.  Don’t you just love it already?  And I haven’t even told you what the ingredients are!  This pie contains some of my all time favourite goodies: porcini mushrooms, Italian speck, potatoes and cheese.  Yum!  It is also quite easy to prepare and even though you need to cook the mushrooms and potatoes before putting them in the pie, the dish comes together quite quickly.  Enjoy and… buon appetito!

Ingredients (for 4 people):
2 sheets puff pastry, thawed
2 tbsp milk
350 – 12.5 oz. gms potatoes, thinly sliced
50 – 1.7 oz. gms Italian speck, thinly sliced
80 – 2.8 oz. gms Asiago cheese, sliced
4 tbsp Parmigiano Reggiano, thinly grated
50 – 1.7 oz. gms porcini, sliced (fresh or frozen)
3 tbsp extra virgin olive oil
1 small garlic clove
1 tsp parsley, chopped
Salt and Pepper

Start by preparing the porcini.

Peel the garlic clove, put it in a non stick frying pan with 1 tbsp of extra virgin olive oil and sauté it on a low fire for 1 minute.  Add the sliced porcini (no need to thaw them if frozen), salt & pepper and let them cook until soft.  Sprinkle with the chopped parsley, mix and put the fire off.  Keep them aside.

Heat the remaining extra virgin olive oil in a frying pan and fry the sliced potatoes in it on a medium flame, until golden and cooked through.  Keep them aside.

Put one of the sheets of puff pastry in an oven proof dish covered with baking paper.  Now you can start layering the pie.  Put the potatoes at the bottom, then the porcini, the slices of speck, the sliced Asiago and finish off with the thinly grated Parmigiano Reggiano.  Now take the other sheet of puff pastry and use it to cover the pie.  Pinch the edges close and, if you have some puff pastry left over, use it to decorate the top.  Brush the top of the pie with some milk.

Bake in a pre-heated oven at 200°C – 390°F for about 30 minutes, or until golden brown.

Let it come to room temperature before serving it (this will also help to cut “cleaner” slices).  Enjoy!

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Porcini, Speck and Potato Savoury Pie

A delicious savoury pie made with Porcini mushrooms, Italian speck, potatoes and cheese.

Course: Main

Cuisine: Italian

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 4

Author: Manuela Zangara

Ingredients

• 2 sheets puff pastry thawed
• 2 tbsp milk
• 350 – 12.5 oz. gms potatoes thinly sliced
• 50 – 1.7 oz. gms Italian speck thinly sliced
• 80 – 2.8 oz. gms Asiago cheese sliced
• 4 tbsp Parmigiano Reggiano thinly grated
• 50 – 1.7 oz. gms porcini sliced (fresh or frozen)
• 3 tbsp extra virgin olive oil
• 1 small garlic clove
• 1 tsp parsley chopped
• Salt and Pepper

Instructions

1. Start by preparing the porcini. Peel the garlic clove, put it in a non-stick frying pan with 1 tbsp of extra virgin olive oil and sauté it on a low fire for 1 minute. Add the sliced porcini (no need to thaw them if frozen), salt & pepper and let them cook until soft. Sprinkle with the chopped parsley, mix and put the fire off. Keep them aside.

2. Heat the remaining extra virgin olive oil in a frying pan and fry the sliced potatoes in it on a medium flame, until golden and cooked through. Keep them aside. 

3. Put one of the sheets of puff pastry in an ovenproof dish covered with baking paper. Now you can start layering the pie. Put the potatoes at the bottom, then the porcini, the slices of speck, the sliced Asiago and finish off with the thinly grated Parmigiano Reggiano. Now take the other sheet of puff pastry and use it to cover the pie. Pinch the edges close and, if you have some puff pastry left over, use it to decorate the top. Brush the top of the pie with some milk.

4. Bake in a pre-heated oven at 200°C – 390°F for about 30 minutes, or until golden brown.

5. Let it come to room temperature before serving it (this will also help to cut “cleaner” slices). Enjoy!

Manu

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