- Potatoes 300 grams
- Fresh champignon mushrooms 250 grams
- Speck 50 grams, in strips
- Parmesan cheese 80 grams, grated
- Red onion 1
- Eggs 4 • 130 kcal
- Round puff pastry 1 roll
- Milk 100 ml • 49 kcal
- Salt as much as is needed • 1 kcal
- Pepper as much as is needed
- Extra virgin olive oil as much as is needed
The savory pie with mushrooms, potatoes and speck is a simple and very satisfying dish, in perfect harmony with the autumnal season. A shell of fragrant puff pastry welcomes a rich, tasty filling with a soft and pleasantly moist consistency. A very quick recipe to prepare and perfect to solve dinner in a short time, even in the case of unexpected guests; you can enjoy it hot or warm, as an appetizer or on the occasion of a buffet or as a single dish followed by a side dish of vegetables. But there is more; sliced and placed in the picnic basket, it can also be taken with you and eaten during a trip to the park or a hike in the mountains. So let’s find out how to prepare it by following all our tips step by step.
How to prepare a savory pie with mushrooms, potatoes and speck
Peel the potatoes, rinse them under water and cut them into regular cubes; boil them in lightly salted water for about 15 minutes (1), then drain them and set them aside.
Clean the mushrooms, gently brushing the surface and the base of the stem to remove the soil (2), and then cut them into slices.
Peel the onion and chop it finely, then sauté it in a non-stick pan with a drizzle of oil, add the speck into strips (3) and let it brown for a few minutes. Add the mushrooms and cook over high heat for a few more minutes, then lower the heat, cover and continue cooking for another 10 minutes. Complete with the potatoes, salt, pepper, stir for a few minutes and then turn off the flame.
Break the eggs into a bowl, add the grated parmesan cheese, milk (4) and a pinch of salt and pepper and whisk everything well.
Roll out the puff pastry and transfer it to a pan, lined with a sheet of parchment paper; prick the bottom with the prongs of a fork and distribute the vegetables inside, placing them evenly. Pour over the egg-based mixture (5) and fold the excess pastry on itself, creating a border that contains the filling. Bake at 200 degrees C and cook for about 30 minutes.
When the surface will be golden brown, take the savory pie out of the oven and let it cool, then turn it out of the mold and serve it in slices (6).
How to store savory pie with mushrooms, potatoes and speck
In order to enjoy all the scent and crispness of the puff pastry, it is advisable to consume the savory pie with mushrooms, potatoes and speck at the moment, as soon as you make it. In case there is something left, you can preserve it in the refrigerator, in a special container with an airtight seal, for 1-2 days. At the moment of eating it, reheat it in the oven. You can also freeze it.