Rustic Cake with Sandy Potatoes, tasty and quick to prepare, a savory puff pastry pie ideal to serve as an appetizer or an alternative main course.
I used gluten-free round puff pastry to prepare this recipe and stuffed it with roasted turkey rump, scamorza cheese and potatoes. Delicious, crispy and very easy to make.
If you want you can add sausage and the potatoes cook them 10 minutes in the microwave instead of boiling them as I did.
Ingredients :
- 1 roll of gluten-free puff pastry
- 4 potatoes
- 1 mozzarella ball
- 4 slices of roasted turkey breast
- Smoked scamorza cheese (grated)
- Gluten-free breadcrumbs
- Grated cheese (Parmesan or your choice)
- Salt and pepper, to taste
- Extra virgin olive oil
- Sweet paprika
How to make Rustic Cake with Sandy Potatoes:
- Dice the potatoes and cook them in boiling water for 15 minutes (no longer) Drain and let them cool.
- Then season the potatoes with 1 tablespoon grated cheese, 2 tablespoons breadcrumbs, salt, pepper, a drizzle of oil and a pinch of paprika.
- Mix throughout.
- Unroll the puff pastry and place it on a baking sheet, leaving the baking paper underneath.
- Prick the bottom with a fork.
- Sprinkle the base with a sprinkling of breadcrumbs and stuff with turkey rump, then on top sliced mozzarella, grated scamorza cheese and finally diced potatoes.
- Spread the filling well with a spoon.
- Close the edges of the puff pastry inward and season on top with a drizzle of oil.
- Bake in a 200°C (400°F) oven for 20 minutes.
- Take out of the oven when the rustic pie with sandy potatoes is browned.
Serve warm and Enjoy!
