A simple savory pie filled with cooked ham, potatoes and provola, topped with Parmesan and brushed with egg for a perfect golden finish.
Step 1 of 8: Cut the potatoes into cubes and cook them in boiling water for about 7-8 minutes, then drain.
Step 2 of 8: Meanwhile, roll out the puff pastry sheet on a baking tray and prick the base with a fork.
Step 3 of 8: Spread the diced provola cheese, the slices of cooked ham and the boiled potatoes over the base.
Step 4 of 8: Sprinkle with grated Parmesan and add a drizzle of oil and a pinch of salt if desired.
Step 5 of 8: Fold the edges of the puff pastry inward to form the border.
Step 6 of 8: Beat the egg and brush the surface of the savory pie.
Bake in a preheated oven at 180-190 °C for about 20 minutes, until golden brown (times may vary depending on the oven).
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Allergens detected: Gluten, Eggs, and Milk
Step 8 of 8: Let it cool slightly before serving.
| Average values | Per serving105 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 575 kJ137 kcal | 548 kJ131 kcal |
| Fat | 4.57 g | 4.35 g |
| of which saturated fatty acids | 1.7 g | 1.62 g |
| Carbohydrates | 16.76 g | 15.96 g |
| of which sugars | 0.63 g | 0.6 g |
| Fibre | 1.19 g | 1.13 g |
| Protein | 7.52 g | 7.16 g |
| Salt | 0.16 g | 0.15 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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