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You are here: Home / Recipes / Appetisers / PORCINI, SPECK AND POTATO SAVOURY PIE

PORCINI, SPECK AND POTATO SAVOURY PIE

September 11, 2012 By Manu 3 Comments

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.

Porcini, Speck and Potato Savoury Pie

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

Porcini, Speck and Potato Savoury Pie

Porcini, Speck and Potato Savoury Pie
Print

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!

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Related Posts:

  • MUSHROOM AND ASIAGO CALZONI
  • CIAMBELLA RUSTICA – SALAMI AND SMOKED SCAMORZA BUNDT CAKE
  • SAFFRON GNOCCHI WITH SAUSAGE AND PORCINI
  • PORCINI RISOTTO
  • Mushroom and Mozzarella Skillet Chicken

Filed Under: Appetisers, Baking, Finger food, Italian, Mains, Pizza Tagged With: Asiago, barbecue, cheese, dinner, Italian, lunch, mushrooms, pastry, picnic, pie, porcini, potatoes, potluck, puff pastry, savoury, speck

« POTATO GNOCCHI WITH TALEGGIO AND ORANGE FONDUE
CRÈME BRÛLÉE »

Comments

  1. Suzanne Perazzini says

    September 12, 2012 at 10:29 am

    This is a great looking pie. I wouldn’t have thought of including the potatoes and I wish we could find fresh porcini here but I would have to use dried ones.

    Reply
  2. Blackswan says

    September 12, 2012 at 4:19 pm

    What a savoury pie you’ve got here! I’m drooling! Hahaha!

    Thks for following me @ Google+! I’m following you now & also at Twitter, Pinterest etc & would love to have you follow me too.

    I learnt from your profile that you live in Australia. You’ve just missed one of my Giveaways which was also opened to residents of Australia :< Well, I conduct Giveaways regularly so be sure to be on the look-out. Hope to see u at my lifestyle blog: Shirley’s Luxury Haven!

    Reply
  3. mjskit says

    September 13, 2012 at 8:53 am

    Can I just come to your house to eat? What time is supper? I want this! 🙂

    Reply

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Hi! I am Manu, the author of Manu's Menu. I was born and brought up in Italy and my blog can show you how to create authentic Italian food in your own home! Read More…

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