Savory Puff Pastry Pie with Potatoes, Speck and Cheese

This savory pie harmoniously combines tender potatoes, savory speck, and creamy cheeses, all encased in puff pastry. It's a dish that brings together rustic ingredients in a refined presentation, suitable for both casual meals and special occasions.

This puff pastry pie is comfort food without the drama. With few ingredients and a pre-rolled puff pastry sheet, you're halfway to a crispy-edged pie. The potatoes are quickly softened in the microwave, tossed with olive oil, salt, pepper, and chopped speck, then wrapped in pastry and baked until the top is golden and the scent alone makes your neighbors question their life choices.

What Is Puff Pastry Pie with Potatoes, Speck and Cheese?

This recipe hails from European farmhouse cooking, where puff pastry pies were used to feed hungry crowds with minimal fuss. The key players, potatoes, cheese, and speck, are staples in Alpine regions like northern Italy and Austria.

Speck, for the uninitiated, is a dry-cured, lightly smoked ham that adds a bold note without overpowering the other ingredients. Pair it with soft, well-seasoned potatoes and the melt factor of cheese, and you’ve got a great dish.

Pro Tips for the Best Puff Pastry Pie

• Let the puff pastry thaw completely before use. If it's still a bit stiff, it might crack or tear when you unfold it.
• Use a knife to lightly mark a crisscross pattern on top of the pie before baking, it adds flair and helps steam escape.
• Bake the pie on the lower rack. This gives you a perfectly crisp base without over-browning the top.
• Preheat your oven properly before putting in your pie. Puff pastry needs high, even heat to rise beautifully.

Can I Use Bacon Instead of Speck?

Yes! Bacon works well if you can’t find speck. Just make sure to cook it a bit first to remove some of the fat before mixing it with the potatoes.

Can I Add Other Vegetables?

Absolutely. Think thinly sliced leeks, sautéed mushrooms, or even spinach. Just make sure they’re not too watery so the pastry doesn’t get soggy.

What Kind of Cheese Should I Use?

A semi-firm cheese like Fontina, Gruyère, or even sharp cheddar is perfect. It should melt well but still hold some shape.

Can I Freeze the Baked Pie?

Yes. Let it cool completely, wrap it well, and freeze for up to a month.

How Do I Reheat It Without Getting Soggy?

Use a toaster oven or conventional oven instead of a microwave. About 10 minutes at 180°C/350°F should do the trick.

What If I Don’t Have a Microwave?

Boil the potatoes instead—just until fork tender. Be sure to drain them well before seasoning and mixing.

How to Make Puff Pastry Pie with Potatoes, Speck and Cheese

Peel and dice the potatoes into small, evenly sized chunks. Place them in a microwave-safe bowl, cover, and microwave for 8 minutes or until fork-tender. No microwave? Boil them until just soft.

Once cooked, drizzle the potatoes with olive oil, season generously with salt and pepper, and toss in the chopped speck. Add your chosen cheese and stir everything until it’s well combined.

Unroll the puff pastry onto a baking tray lined with parchment, pile the mixture in the center of the pastry, and fold over the edges. Bake in a preheated oven at 190°C/375°F for 30 minutes, or until the pastry is puffed and golden.

Let the pie cool slightly before slicing and serving. This gives the filling time to set and makes each slice cleaner and more delicious.