Ham and Potato Pie
calories: medium
category: Meat
cost: Medium
difficulty: easy
preparation time: 75
Ingredients
For the pastry:
Flour 500 gr.
White wine ½
Extra-virgin olive oil 1 spoonful
Salt 1 pinch
Egg yolks 3
For the filling:
Potatoes 500 gr.
White onions 1
Grated Parmesan cheese 50 gr.
Cooked ham 70 gr.
Sage 4 small leaves
Emmental cheese 90 gr.
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Wine Tips
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Flour 500 gr.
White wine ½
Extra-virgin olive oil 1 spoonful
Salt 1 pinch
Egg yolks 3
For the filling:
Potatoes 500 gr.
White onions 1
Grated Parmesan cheese 50 gr.
Cooked ham 70 gr.
Sage 4 small leaves
Emmental cheese 90 gr.
See our
Wine Tips
for your meals
Preparation For the dough
Put the flour on the pastry board making a well in the middle. Put in the eggs except for one and add the wine, oil and salt. Knead until you have got a smooth pastry.
For the filling Boil the potatoes and mash them. Then cook them in a pan with the onion for about 5 minutes. In the meantime, cut the ham into pieces and the Emmental cheese into strips. Put into a bowl the chopped up sage, the grated Parmesan cheese and salt the mixture. Mix together well.
Roll the pastry out to a thickness of ½ a centimetre and cover the bottom of a pie dish. Put the mixture on top and cover it all with another sheet of pastry. Spread the egg over the top and apply a few decorations from what remains of the dough. Cook in the oven for 30 minutes at 160°. Serve either hot or cold. The Chef's tips We recommend you drink a fresh white wine such as Cerveteri bianco with your recipe. Curiosity You can also substitute the ham with white meat cut into cubes.
Put the flour on the pastry board making a well in the middle. Put in the eggs except for one and add the wine, oil and salt. Knead until you have got a smooth pastry.
For the filling Boil the potatoes and mash them. Then cook them in a pan with the onion for about 5 minutes. In the meantime, cut the ham into pieces and the Emmental cheese into strips. Put into a bowl the chopped up sage, the grated Parmesan cheese and salt the mixture. Mix together well.
Roll the pastry out to a thickness of ½ a centimetre and cover the bottom of a pie dish. Put the mixture on top and cover it all with another sheet of pastry. Spread the egg over the top and apply a few decorations from what remains of the dough. Cook in the oven for 30 minutes at 160°. Serve either hot or cold.
