Print Options:

Italian Potato Pie

A unique savory pie that is a cross between a pizza dough and shortcrust pastry. The filling is very pierogi like and is amazing with the crispy charred crust. Reigning form the small village of Pozzolo, this is the most famous version of potato pie in Italy. If you are a potato fan like me, I highly recommend giving it a try!

When it comes to cooking methods the best would be a wood fired oven, but not all of us are likely enough to have one. So there are 2 easy methods for making this at home, using a pizza pan or a large 14" skillet. The decision comes down to your oven. As with pizza, I find my oven doesn't brown the bottom of the crust as much as I would like, so I prefer to use a skillet. Place the skillet on the stove on high for a couple minutes to start browning the crust the transfer to the oven.

Make this your own by changing up the filling. Example, adding sauerkraut, bacon, cheese etc!

(adsbygoogle = window.adsbygoogle || []).push({});
Cuisine
Time
Prep Time: 20 20 mins Cook Time: 25 25 mins Rest Time: 5 5 mins Total Time: 50 mins
Servings 4
Best Season Suitable throughout the year
Description

A creamy potato and onion filling cooked with a dough that is a cross between a short crust and pizza dough. 

Ingredients
    Dough
  • 250 grams Flour
  • 60 grams Water
  • 60 grams Milk
  • 3 tablespoons Butter (Melted)
  • 6 grams Salt
  • Potato Filling
  • 2 Russet Potatoes (Large)
  • 1 Onion
  • 1 teaspoon Sugar
  • 1 tablespoon Tomato paste
  • 1 dash Cinnamon
  • 1 dash Nutmeg
Instructions
    Dough
  1. Prepare the dough

    Warm the butter and milk to room temperature. In a large bowl combine the flour, water, warmed milk and butter, salt and yeast. Mix to combine. The dough doesn't need to be kneaded but does need to be mixed well. 

    Cover and let rest for an hour. 

  2. Filling
  3. Cook the onion mixuture

    Dice the onion and place it in a pan with lard or butter. Sweat an onion then add the sugar, cinnamon, nutmeg and tomato paste. Cook for 10 minutes on low or until the onions are very soft. 

  4. Combine filling

    Roast the potatoes until very soft. Rice or mash the potatoes and add the onion mixture. Add the cheese, salt and pepper. Taste and add more cheese, salt and pepper as needed. 

  5. Make the pie
  6. Final assembly

    Roll out dough to 3mm thick. Place in a pan or on a pizza pan. Add the filling in the center and pat down to even it out. Using a fork make lines in the filling. This will create more surface area and a more crispy top. Trim the edges and fold the dough over the filling. 

    See pictures in gallery.
  7. Cook the pie

    Preheat an oven to 500 degrees. Place the pie in the oven and bake 10-15 minutes. For the last couple minutes place the oven on broil. This will brown and the filling and crust. 

    Let cool and serve. 

    See notes in description for cooking methods.