I have often made this potato and cold cuts pie when I wanted something savory, quick, and easy to pack. It's the kind of recipe you can prepare without any hassle, using whatever you have in the fridge. There's no need for classic dough; just boiled potatoes mixed with flour will do. I first found this recipe from Edith, and since then, I've kept coming back to it.
Quick Info
Total time: 1 hour – 1 hour and 10 minutes
Preparation time: 20 minutes (plus boiling the potatoes)
Baking time: 30-40 minutes in the oven
Servings: 8, in a standard baking dish
Difficulty: Easy
Recipe type: Savory snack, picnic, brunch
Ingredients
3 large potatoes
3 dried onions
3 green onions
2 eggs
300 g sour cream
150 g flour
4 tablespoons oil
300 g cold cuts (bacon, sausages, pressed ham, etc.)
salt
pepper
Instructions
1. Wash and peel the potatoes, then boil them in salted water. Once they are soft (about 25-30 minutes, depending on the size of the cubes), drain them and mash them as you would for mashed potatoes, without adding milk or butter.
2. While the potatoes are boiling, finely chop the cold cuts. Place them in a dry skillet, without oil, and cook over medium heat until they start to brown slightly. Add the chopped dried onion and, finally, the sliced green onion. Stir occasionally for about 5 minutes, just enough for the onion to soften and the flavors to meld. Season with salt and pepper to taste.
3. Beat the eggs in a bowl, then mix them with the sour cream. Incorporate the onion and cold cut mixture. Taste to see if more salt or pepper is needed.
4. Mix the potato puree with the flour, the 4 tablespoons of oil, and a little salt and pepper. Quickly knead until you get a soft dough that is dense but not sticky to your hands.
5. Divide the dough into two pieces: one larger piece (about two-thirds) and one smaller piece (one-third). Roll out the larger piece on parchment paper or on a surface dusted with a little flour to form a thin sheet suitable for the baking dish.
6. Lightly grease the baking dish with oil and place the large potato sheet at the bottom and along the edges of the dish.
7. Pour the onion, cold cuts, egg, and sour cream filling over the base and level it out.
8. Roll out the second piece of dough (the smaller one), enough to cover the filling. Place it on top, gently pressing the edges to seal. Make a few small cuts on the surface with a knife.
9. You can brush the top with a little beaten egg for a shinier crust, but this is optional.
10. Place the pie in the oven on the middle rack at 180°C (356°F), preheated, for 30-40 minutes. It’s ready when the surface turns golden.
11. Let it cool slightly before cutting. It can be served warm or cold.
Why I Make This Recipe Often
I love it because I don’t need classic dough – the boiled potatoes with flour are much quicker, and I always have the ingredients on hand. It works well both warm and cold, making it easy to take on the go or for a picnic, and the leftovers keep well. The filling is flexible, and I can use whatever I have in the fridge.
Tips and Variations
Tips
Let the potatoes cool for a few minutes before mixing them with the flour to avoid stickiness.
If you feel the dough is too soft, sprinkle in a little more flour.
Taste the filling before pouring it over the base, as some cold cuts can be quite salty.
When rolling out the dough, use parchment paper to prevent sticking.
Substitutions
Instead of bacon or ham, you can use any cold cuts you prefer, including leftover roast.
Sour cream can be replaced with Greek yogurt, but the texture will be slightly different.
It’s not necessary to use both types of onion; you can use just dried onion or just green onion.
Variations
Add fresh herbs (dill, parsley) directly into the filling for extra flavor.
For a heartier filling, you can also add a bell pepper or sautéed mushrooms.
If you want a thinner pie, use a larger baking dish; if you prefer a taller pie, use a smaller dish.
Serving Ideas
It pairs well with coleslaw or pickles.
It also works for breakfast, served with a spoonful of cold yogurt on the side.
The pieces can be easily packed for lunch or a picnic.
Frequently Asked Questions
1. Can I use new potatoes for the dough?
You can, but keep in mind they have more water, so you may need more flour for the right dough consistency.
2. Can I freeze the baked pie?
I do not recommend it; the potato crust texture does not hold up well after freezing and thawing.
3. Do I need to line the baking dish with parchment paper?
It’s not necessary if you grease the dish with oil, but if you want to remove the pie more easily, you can use parchment.
4. Can I use only green onion?
Yes, it will be slightly sweeter and fresher in taste, but it works very well.
5. How much can I adjust the amount of cold cuts?
You can slightly decrease or increase the amount according to your preference, but below 200 g, the filling will be quite sparse.
Nutritional Values
Values are approximate, per serving (from 8 servings in the dish):
Calories: 300-350 kcal
Protein: 10-12 g
Carbohydrates: 28-32 g
Fat: 16-20 g
Values vary significantly depending on the type of cold cuts and sour cream used. The pie has a moderate carbohydrate content (from potatoes and flour) and provides enough protein and fat from the eggs, sour cream, and meat.
Storage and Reheating
It keeps well in the fridge, in a sealed container, for up to 3 days. You can reheat it in the oven or skillet, but the pie is also good cold. I do not recommend freezing; the potato crust becomes soggy after thawing. If you want to take it on the go, cut it after it has completely cooled.
Quick Info
Total time: 1 hour – 1 hour and 10 minutes
Preparation time: 20 minutes (plus boiling the potatoes)
Baking time: 30-40 minutes in the oven
Servings: 8, in a standard baking dish
Difficulty: Easy
Recipe type: Savory snack, picnic, brunch
Ingredients
3 large potatoes
3 dried onions
3 green onions
2 eggs
300 g sour cream
150 g flour
4 tablespoons oil
300 g cold cuts (bacon, sausages, pressed ham, etc.)
salt
pepper
Instructions
1. Wash and peel the potatoes, then boil them in salted water. Once they are soft (about 25-30 minutes, depending on the size of the cubes), drain them and mash them as you would for mashed potatoes, without adding milk or butter.
2. While the potatoes are boiling, finely chop the cold cuts. Place them in a dry skillet, without oil, and cook over medium heat until they start to brown slightly. Add the chopped dried onion and, finally, the sliced green onion. Stir occasionally for about 5 minutes, just enough for the onion to soften and the flavors to meld. Season with salt and pepper to taste.
3. Beat the eggs in a bowl, then mix them with the sour cream. Incorporate the onion and cold cut mixture. Taste to see if more salt or pepper is needed.
4. Mix the potato puree with the flour, the 4 tablespoons of oil, and a little salt and pepper. Quickly knead until you get a soft dough that is dense but not sticky to your hands.
5. Divide the dough into two pieces: one larger piece (about two-thirds) and one smaller piece (one-third). Roll out the larger piece on parchment paper or on a surface dusted with a little flour to form a thin sheet suitable for the baking dish.
6. Lightly grease the baking dish with oil and place the large potato sheet at the bottom and along the edges of the dish.
7. Pour the onion, cold cuts, egg, and sour cream filling over the base and level it out.
8. Roll out the second piece of dough (the smaller one), enough to cover the filling. Place it on top, gently pressing the edges to seal. Make a few small cuts on the surface with a knife.
9. You can brush the top with a little beaten egg for a shinier crust, but this is optional.
10. Place the pie in the oven on the middle rack at 180°C (356°F), preheated, for 30-40 minutes. It’s ready when the surface turns golden.
11. Let it cool slightly before cutting. It can be served warm or cold.
Why I Make This Recipe Often
I love it because I don’t need classic dough – the boiled potatoes with flour are much quicker, and I always have the ingredients on hand. It works well both warm and cold, making it easy to take on the go or for a picnic, and the leftovers keep well. The filling is flexible, and I can use whatever I have in the fridge.
Tips and Variations
Tips
Let the potatoes cool for a few minutes before mixing them with the flour to avoid stickiness.
If you feel the dough is too soft, sprinkle in a little more flour.
Taste the filling before pouring it over the base, as some cold cuts can be quite salty.
When rolling out the dough, use parchment paper to prevent sticking.
Substitutions
Instead of bacon or ham, you can use any cold cuts you prefer, including leftover roast.
Sour cream can be replaced with Greek yogurt, but the texture will be slightly different.
It’s not necessary to use both types of onion; you can use just dried onion or just green onion.
Variations
Add fresh herbs (dill, parsley) directly into the filling for extra flavor.
For a heartier filling, you can also add a bell pepper or sautéed mushrooms.
If you want a thinner pie, use a larger baking dish; if you prefer a taller pie, use a smaller dish.
Serving Ideas
It pairs well with coleslaw or pickles.
It also works for breakfast, served with a spoonful of cold yogurt on the side.
The pieces can be easily packed for lunch or a picnic.
Frequently Asked Questions
1. Can I use new potatoes for the dough?
You can, but keep in mind they have more water, so you may need more flour for the right dough consistency.
2. Can I freeze the baked pie?
I do not recommend it; the potato crust texture does not hold up well after freezing and thawing.
3. Do I need to line the baking dish with parchment paper?
It’s not necessary if you grease the dish with oil, but if you want to remove the pie more easily, you can use parchment.
4. Can I use only green onion?
Yes, it will be slightly sweeter and fresher in taste, but it works very well.
5. How much can I adjust the amount of cold cuts?
You can slightly decrease or increase the amount according to your preference, but below 200 g, the filling will be quite sparse.
Nutritional Values
Values are approximate, per serving (from 8 servings in the dish):
Calories: 300-350 kcal
Protein: 10-12 g
Carbohydrates: 28-32 g
Fat: 16-20 g
Values vary significantly depending on the type of cold cuts and sour cream used. The pie has a moderate carbohydrate content (from potatoes and flour) and provides enough protein and fat from the eggs, sour cream, and meat.
Storage and Reheating
It keeps well in the fridge, in a sealed container, for up to 3 days. You can reheat it in the oven or skillet, but the pie is also good cold. I do not recommend freezing; the potato crust becomes soggy after thawing. If you want to take it on the go, cut it after it has completely cooled.