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Potato Pie with Puff Pastry and Smoked Provola (DUPLICATE)
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Potato Pie with Puff Pastry and Smoked Provola (DUPLICATE)
This potato pie is a rustic and flavorful dish that combines the softness of potatoes with the crispness of puff pastry and the smoky flavor of provolone cheese. Perfect as a main dish or side dish, this pie is ideal for a family lunch or dinner with friends.
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PREPARATION
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Peel and cut the potatoes into thin slices.
Cook the potatoes in boiling salted water for about 10 minutes, until they are slightly tender but not fully cooked. Drain and let them cool.
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Finely slice the onion and sauté it in a skillet with extra-virgin olive oil until golden brown.
In a large bowl, mix the boiled potatoes with the sautéed onion, diced smoked provolone, beaten eggs, and grated Parmesan cheese. Add salt and pepper to taste.
If you like, add some chopped fresh rosemary for extra flavor.
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Roll out the puff pastry roll on a baking sheet lined with parchment paper, keeping the sheet of paper underneath it.
Pour the potato and provolone filling over the puff pastry, leveling evenly.
Fold the edges of the puff pastry over the filling to form a slightly raised edge.
Brush the surface of the puff pastry with egg yolk to achieve an even browning.
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Preheat the oven to 200°C and bake the pie for about 30 to 35 minutes, or until the puff pastry is golden and crisp and the filling is well cooked and firm.
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Let the cupcake cool for a few minutes before slicing and serving.
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Ingredients for 4 SERVINGS
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Potato pie with puff pastry and smoked provolone cheese is a versatile and flavorful dish that satisfies with simplicity and taste. The combination of ingredients creates a rich and enveloping dish that is perfect for any occasion.
