Savory Potato and Mortadella Pie Recipe: A Perfect Italian Comfort Food
If you’re craving a hearty and satisfying dish that’s bursting with rich flavors and a satisfying texture, this Savory Potato and Mortadella Pie is the perfect recipe for you. A delicious combination of creamy potatoes, savory mortadella, and a blend of cheeses, all encased in flaky puff pastry, this Italian classic will quickly become a household favorite. Whether you’re preparing it for a family dinner or a special gathering, this pie is bound to impress.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Puff Pastry | 1 sheet |
| Potatoes | 450g |
| Mortadella | 300g |
| Emmental Cheese | 230g |
| Fresh Cream | 250g |
| Eggs | 165g |
| Pecorino Cheese | 60g |
| Parmigiano Reggiano DOP | 30g |
| Fresh Thyme | to taste |
| Fine Salt | to taste |
| Black Pepper | to taste |
| Extra Virgin Olive Oil | to taste |
Instructions:
Step 1: Prepare the Ingredients
Start by peeling the potatoes and slicing them into thin rounds, approximately 3-4 mm thick. Then, cut the mortadella into small cubes. For the cheese, grate the Emmental and Pecorino cheeses. Set all these ingredients aside as you get ready to prepare the creamy filling for your pie.
Step 2: Make the Creamy Filling
In a large bowl, whisk together the eggs and fresh cream until smooth and well combined. Add the grated Pecorino cheese and fresh thyme leaves to the mixture, stirring gently. Then, fold in the Emmental cheese and the cubed mortadella, making sure everything is evenly mixed. This will create a creamy and flavorful filling that will complement the potatoes beautifully.
Step 3: Prepare the Puff Pastry
Take the puff pastry sheet and unroll it with the parchment paper still attached. Fit the pastry into a tart pan with a fluted edge, making sure the base is 26 cm in diameter and the top surface is about 28 cm across. Gently press the edges of the pastry into the sides of the pan and use a fork to prick the base a few times. This step ensures that the pastry doesn’t puff up too much during baking and helps it cook evenly.
Step 4: Assemble the Pie
Now, it’s time to assemble your savory pie. Pour the prepared filling into the pastry shell, spreading it out evenly. Take the sliced potatoes and layer them on top of the filling, starting in the center and working your way out in a circular pattern. This creates a beautiful, rustic look and ensures that the potatoes cook evenly in the oven.
Step 5: Season and Add Finishing Touches
Drizzle the top of the pie with a bit of extra virgin olive oil to help it achieve a golden, crispy texture as it bakes. Season with a pinch of fine salt and freshly cracked black pepper to taste. Finally, sprinkle the grated Parmigiano Reggiano DOP over the top for an extra burst of flavor and richness.
Step 6: Bake the Pie
Place the assembled pie in a preheated oven at 180°C (350°F) on the lower rack. Bake it for about 60 minutes, or until the top is golden brown and the potatoes are tender. Keep an eye on the pie towards the end of the baking time to ensure it doesn’t overcook or burn.
Step 7: Let it Cool and Serve
Once the pie is done, remove it from the oven and let it cool for a few minutes. Before serving, you can sprinkle a little more fresh thyme on top for a burst of color and aroma. This savory potato and mortadella pie is best enjoyed slightly warm or at room temperature.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 15g |
| Carbohydrates | 30g |
| Dietary Fiber | 4g |
| Sugars | 2g |
| Fat | 25g |
| Saturated Fat | 9g |
| Cholesterol | 120mg |
| Sodium | 700mg |
| Potassium | 450mg |
This Savory Potato and Mortadella Pie is a comforting, indulgent dish that combines the earthiness of potatoes with the richness of Italian cheeses and the delicate flavor of mortadella. Whether you’re preparing it for a weeknight meal or a special celebration, it’s a dish that everyone will love. Easy to make, yet so flavorful, this recipe is sure to impress your guests and leave them asking for seconds!
