Potato and Speck Puff Pastries

The potato and speck puff pastries are a tasty and simple appetizer to prepare, perfect for a starter or an aperitif. Here’s the recipe:

Ingredients

• 1 roll of rectangular puff pastry
• 100 g of thinly sliced speck
• 2 medium potatoes
• Fresh chopped rosemary (to taste)
• Salt and pepper (to taste)
• Extra virgin olive oil
• 1 egg yolk (for brushing)

Preparation

1. Preheat the oven to 200 °C.
2. Peel the potatoes and slice them thinly. You can use a mandoline to get even slices. Place the potato slices in a bowl, drizzle with a little oil, chopped rosemary, salt and pepper, and toss to coat.
3. Roll out the puff pastry and cut it into squares or rectangles similar in size to the speck slices.
4. Place a slice of speck on each pastry square and top with one or two potato slices, depending on size.
5. Brush the edges of the puff pastry with the beaten egg yolk.
6. Fold the pastry over, sealing the edges well, and brush the surface with egg yolk as well.
7. Arrange the pastries on a baking tray lined with parchment paper and bake for about 15-20 minutes or until golden and crispy.
8. Remove the pastries from the oven and let them cool slightly on a wire rack before serving.

Trivia

Speck is a type of raw smoked ham typical of South Tyrol, known for its bold and slightly smoky flavor. It pairs beautifully with the sweetness of potatoes and the aromatic taste of rosemary, creating a perfect match for the palate.

If you like, you can customize the recipe by adding cheese, such as a sprinkle of grated Parmesan or a few slices of soft cheese that will melt during baking.

To accompany these pastries, I would suggest a glass of white wine from South Tyrol, such as a Gewürztraminer or a Pinot Bianco, whose freshness and aromatic notes balance the intensity of the speck. Enjoy!