Italian Ham and Cheese Pie with Potatoes
A hearty classic Italian ham and cheese pie with potatoes that will please all your taste buds. And it's perfect for the Autumn season.
Equipment
- 1 chopping board
- 1 chopping knife
- 1 potato peeler
- 1 baking dish
- baking paper
- 1 tablespoon
- 1 fork
Ingredients
- 500 gr Brisee pastry or 2 rolled sheets or your favourite pie pastry. We are using ready-made pie, but you can make your own, if you prefer.
- 3 medium potatoes pre-boiled and cooled
- Fresh Italian Cotto ham from the counter 6 slices
- 100 gr Scamorza or Provola cheese 8 large slices
- Italian tomato passata a few dollops
- salt, pepper and oregano
- Belmorso Extra Virgin Olive Oil
- 1/2 onion optional
- 40 gr Parmesan cheese pre-grated
Instructions
- Pre-boil the potatoes for 10 minutes, depending on their size, with or without the skin. You can peel it later. You want them to be semi-cooked but not so soft they break. They will continue cooking in the oven.
- Add the parchment paper to your baking dish, if you want, and layer one roll of pastry dough.
- You can use pie weights and blind bake it for 10 mins in a pre-heated oven at 180 degrees Celsius. This step is optional, but I like to do it to let the pie bottom cook from the inside.
- Take the pie out of the oven, and let it rest for 5 minutes.
- Peel and slice your potatoes, and add one layer on top of the pie crust you just baked.
- Season with salt and pepper.
- Add dollops of tomato passata, but don't coat it or it will be too runny.
- Season with oregano and drizzle some Belmorso EVOO, about a tablespoons or 2.
- Top with the scamorza or provola cheese slices.
- Then layer the Italian cotto ham slices.
- Finish with the pre-grated parmesan cheese.
- Cover your Italian ham and cheese pie with the second roll of pie pastry.
- Use a fork to fold the sides neatly, and to punch a few holes on the top of the pie. This will help it cook on the inside.
- You can bake your pie in a pre-heated oven at 180 degrees Celsius for 30 minutes. I suggest using a lower level of the oven for the first 20 minutes, and then transferring to the top so it can take some colour and crunch up.
- Take out of the oven and serve. Since it's a high calorie recipe, I suggest one quarter each. You can serve with a salad, roasted vegetables, or a side of soup.
Notes
The calories above are for 1/4 of the pie, without any side dish.
I don't think it needs it, but if you feel this pie it's a little plain, you can add the onions as I suggested earlier, and even boiled eggs.