Savory Pie with Potatoes, Bacon and Scamorza Fondue by @maritoemoglie_incucina

1h5

4 servings

🥐

460 g

Puff pastry

🥔

600 g

Potatoes

🥓

150 g

Smoked pancetta

🧀

200 g

Scamorza

🥛

52 ml

Cooking cream

🧂

Salt

⚫

1 g

Pepper

🌿

1 g

Rosemary

🥚

18 g

Egg yolk

🥛

15 ml

Milk

🧈

10 g

Butter

  1. Preheat

    Preheat the oven to 190°C / 375°F.

  2. Peel
    • Potatoes

    Peel the potatoes and slice them thinly.

  3. Boil
    • Potatoes

    Boil the potato slices for 5–6 minutes, then drain them well.

  4. Cut
    • Smoked pancetta

    Cut the smoked pancetta into small pieces.

  5. Brown
    • Smoked pancetta

    Brown the pancetta in a dry frying pan until crispy.

  6. Melt
    • White scamorza cheese
    • Cooking cream

    Melt the scamorza with the cooking cream over low heat.

  7. Add
    • Milk

    Add a small amount of milk if the fondue is too thick.

  8. Line
    • Puff pastry

    Line the baking dish with one puff pastry sheet and prick its base with a fork.

  9. Arrange
    • Potatoes

    Arrange half of the potatoes over the pastry base.

  10. Add
    • Smoked pancetta
    • White scamorza cheese

    Add half of the pancetta and half of the scamorza fondue.

  11. Season
    • Black pepper
    • Rosemary

    Season the filling with black pepper and rosemary.

  12. Layer
    • Potatoes
    • Smoked pancetta
    • White scamorza cheese

    Repeat the potato, pancetta, fondue and seasoning layers.

  13. Cover
    • Puff pastry

    Cover the pie with the second puff pastry sheet and seal the edges.

  14. Brush
    • Egg yolk
    • Butter
    • Milk

    Prick the pastry surface and brush it with egg yolk, butter and milk.

  15. Bake

    Bake for 30–35 minutes until the crust is deeply golden.

  16. Slice

    Rest the pie for 5 minutes, then slice and serve warm.

Savory Pie with Potatoes, Bacon and Scamorza Fondue by @maritoemoglie_incucina

1h5

4 servings

🥐

460 g

Puff pastry

🥔

600 g

Potatoes

🥓

150 g

Smoked pancetta

🧀

200 g

Scamorza

🥛

52 ml

Cooking cream

🧂

Salt

⚫

1 g

Pepper

🌿

1 g

Rosemary

🥚

18 g

Egg yolk

🥛

15 ml

Milk

🧈

10 g

Butter

Preparation Steps

  1. Step 1/16

    Preheat the oven to 190°C / 375°F.

  2. Step 2/16

    Peel the potatoes and slice them thinly.

    🥔Potatoes
    🔪Knife
    🪵Cutting board

  3. Step 3/16

    Boil the potato slices for 5–6 minutes, then drain them well.

    🥔Potatoes
    🍲Large pot
    🧺Colander

  4. Step 4/16

    Cut the smoked pancetta into small pieces.

    🥓Smoked pancetta
    🔪Knife
    🪵Cutting board

  5. Step 5/16

    Brown the pancetta in a dry frying pan until crispy.

    🥓Smoked pancetta
    🍳Frying pan

  6. Step 6/16

    Melt the scamorza with the cooking cream over low heat.

    🧀White scamorza cheese
    🥛Cooking cream
    🍲Saucepan

  7. Step 7/16

    Add a small amount of milk if the fondue is too thick.

    🥛Milk
    🍲Saucepan

  8. Step 8/16

    Line the baking dish with one puff pastry sheet and prick its base with a fork.

    🥐Puff pastry
    🍳Baking dish
    🍴Fork

  9. Step 9/16

    Arrange half of the potatoes over the pastry base.

    🥔Potatoes
    🍳Baking dish

  10. Step 10/16

    Add half of the pancetta and half of the scamorza fondue.

    🥓Smoked pancetta
    🧀White scamorza cheese
    🍳Baking dish

  11. Step 11/16

    Season the filling with black pepper and rosemary.

    ⚫Black pepper
    🌿Rosemary
    🍳Baking dish

  12. Step 12/16

    Repeat the potato, pancetta, fondue and seasoning layers.

    🥔Potatoes
    🥓Smoked pancetta
    🧀White scamorza cheese
    ⚫Black pepper
    🌿Rosemary
    🍳Baking dish

  13. Step 13/16

    Cover the pie with the second puff pastry sheet and seal the edges.

    🥐Puff pastry
    🍳Baking dish

  14. Step 14/16

    Prick the pastry surface and brush it with egg yolk, butter and milk.

    🥚Egg yolk
    🧈Butter
    🥛Milk
    🍴Fork
    🖌️Pastry brush

  15. Step 15/16

    Bake for 30–35 minutes until the crust is deeply golden.

    🍳Baking dish

  16. Step 16/16

    Rest the pie for 5 minutes, then slice and serve warm.

    🔪Knife
    🪵Cutting board

Composition

Ingredients

Types

Grains, Vegetables, Meat, Dairy, Herbs and spices, Eggs

Ingredients

Puff pastry, Potatoes, Smoked pancetta, Scamorza, Cooking cream, Salt, Pepper, Rosemary, Egg yolk, Milk, Butter

Notes

Puff pastry (rolls/sheets), Potatoes (medium, 3-4), Scamorza (white scamorza), Cooking cream (3-4 tbsp), Salt (to taste, transcript says not to add salt since the bacon is already salty), Pepper (to taste), Rosemary (to taste, a little), Egg yolk (for brushing, alternative to cream), Milk (a drop, to loosen the fondue if too thick, also used with butter to brush the top per transcript), Butter (mentioned in transcript for brushing the top, not in caption list)

Allergens

Gluten, Milk, Eggs

Dietetics

Dietary regimen

High protein

Calories

850 kcal

Macro nutrients

Protein: 28g, Carbohydrates: 54g, Fat: 58g, Fiber: 4g, Sugars: 4g

Nutritional Information

Minerals

Calcium: 310mg, Sodium: 980mg, Potassium: 670mg, Iron: 2.1mg

Vitamins

Vitamin A: 190µg, Vitamin C: 18mg, Vitamin B12: 0.9µg

Preparation

Time Information

Preparation

30 minutes

Cooking

35 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Medium (2/4)

Steps

16 steps

Equipments

Utensils

Large pot, Frying pan, Saucepan, Baking dish, Knife, Cutting board, Fork, Pastry brush, Colander

Appliances

Oven, Stove

Type

Type

Type Of Dish

Main Course, Appetizer

Occasions

Lunch, Dinner, Brunch, Party, Family Meal

Origin

Source

Platform

instagram

Original Creator

@maritoemoglie_incucina

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Flaky, Crispy, Creamy, Melty, Tender

Flavors

Savory, Smoky, Rich, Cheesy, Herbaceous, Peppery

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool completely before refrigerating), freezer : 2 months (Wrap individual slices tightly,Reheat from thawed or frozen until hot throughout)