Savory pie with potatoes and olives

85
6
Intermediate
7 ounces Flour
4 ounces Butter
14 ounces Potato
14 ounces Cod fillet
1 Red onion
2 Sprigs thyme
7 ounces Milk
3 ounces Fresh cream
20 Taggiasche olives
Salt

Cod is the secret ingredient of this savory cake and goes perfectly with olives and potatoes. This savory pie with potatoes and olives is a real surprise! Made with frozen cod fillets is a version of the savory cake that perhaps many of us would not think of making, accustomed as we are to stuffing similar preparations with vegetables. It is an appetizing rustic cake to serve warm sliced as a second course, suitable for children at home; it is also a single dish to take to the office for lunch and is also perfect cold cut into squares to accompany an aperitif with friends. Savory pie with potatoes and olives is a very easy Sale&pepe recipe to make, if you do not have much time to devote to the preparation, you can decide to use a roll of brisè pasta ready to devote only to the preparation of the filling. Try the recipe of savory pie with potatoes and olives! It is a recipe not to be missed!

Make the pasta brisè. Put in the TM Bowl of the mixer equipped with blades, flour, 3 ounces of diced cold butter, and a pinch of salt, then blend until you get a mixture in crumbs. Add 1 cup of very cold water and stir until the dough becomes solid but malleable. Transfer it to the pastry board and work the dough with your hands just the time to give it the shape of a ball. Wrap the dough in film and let it rest in the refrigerator for 30 minutes.

​Prepare the filling. Peel the potatoes and cut them into regular cubes. Peel the onion and slice finely. Melt the remaining butter in a pan with the high edges, add the onion and 1 tablespoon of water, and stew for 10 minutes taking care not to take color. Now combine the frozen cod fillets, cover, and cook over low heat for 10 minutes. Once cooked, cut it into pieces add the potatoes into cubes; salt rule, and pour the milk and cream. Continue to cook for about 15 minutes or until the potatoes are tender.

Complete the filling. Add the pitted olives and the leaves of a sprig of thyme and cook for another 5 minutes.

Prepare the salted cake. Take the dough from the fridge and take a little for the decoration strips. Spread the remaining brisè dough in a 2-3 mm thick sheet and with this cover a cake pan 22/24 cm in diameter, covered with parchment paper. Pierce the bottom, pour the cod mixture and decorate the surface of the pie with the strips of pasta.

Bake the cake in a preheated oven at 356°F for 40 minutes. Let it cool, and serve the savory cake with potatoes and olives decorated with the remaining thyme leaves.

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