Pumpkin and potatoes puff pastry is an excellent practical and tasty solution for the autumn period. It’s enriched with a milk cream, cheese and ham that will conquer anyone who will sit at your table. Moreover, it’s a perfect idea for a lunch at the office, or for a trip out of town because it’s easy to carry around. Are you ready to start?
400 g of potatoes
250 g of pumpkin
extra virgin olive oil
a clove of garlic
1 glass of milk
100 g of ham
100 g of provola cheese
1 roll of round puff pastry
grated Parmesan cheese
Prepare all the necessary ingredients.
Peel the potatoes and pumpkin, cut them into chunks and cook in a pan with olive oil and a clove of garlic.
Meanwhile, break two eggs in a bowl and beat them.
Add a glass of milk.
Season with oregano, salt and pepper or choose the spices you prefer.
Roll out the puff pastry on a baking tin and, using a fork, poke holes all over the dough.
Place the pumpkin and cooked potatoes.
Add the cheese and cooked ham.
Add the mixture with the eggs, milk and spices.
Add a little grated Parmesan cheese.
Close the edges of the puff pastry.
Season with a little extra virgin olive oil and some oregano.
Bake for about 25 minutes at 180°C.
Your pumpkin and potatoes puff pastry is ready.
Let it cool before removing it from the pan and serve.