Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Potato Pie in Crust: A Taste of Sicilian Comfort
Discover this traditional Sicilian potato pie wrapped in a fragrant crust - a dish where history, flavour and warmth come together in every bite.
🛒 Ingredients
▸ For the crust:
- ✓ 500 g plain flour (all-purpose)
- ✓ 200 g lard
- ✓ 40 g caster sugar
- ✓ 100 ml dry white wine
- ✓ 1 whole egg
- ✓ 1 egg yolk
- ✓ 1 tsp ground cinnamon
- ✓ 1/2 tsp salt
▸ For the filling:
- ✓ 1.5 kg yellow potatoes
- ✓ 30 g butter
- ✓ 200 g cooked ham, diced
- ✓ 250 g tuma cheese (or mild fresh cheese)
- ✓ 150 g grated aged Sicilian pecorino
- ✓ 5 eggs
- ✓ Breadcrumbs, as needed
- ✓ Salt
- ✓ Freshly ground black pepper
- ✓ Nutmeg, to taste
- ✓ Milk, as needed
📊 Nutritional Information
This Sicilian potato pie in crust is a true celebration of the island’s culinary heritage - a dish that blends delicate pastry with a soft, comforting filling made of potatoes, ham and cheese.
Wrapped in a fragrant, lightly sweetened crust with hints of cinnamon, this rustic yet elegant pie is perfect for a family gathering, a special dinner or any moment when you want to bring warmth and tradition to the table.
With every slice, you’ll enjoy the aromas and textures that make Sicilian home cooking so unique - rich, generous and full of heart. Ideal for cooler days or cosy evenings when comfort food is simply irresistible.
👨🍳 Preparation
- 1
Boil the potatoes until tender, then mash or press them through a ricer into a large bowl.
- 2
Stir in the butter while the potatoes are still warm.
- 3
Once cooled slightly, add 3 eggs, grated pecorino, diced ham, salt, pepper and a pinch of nutmeg. Mix until smooth and set aside.
- 4
For the crust, mix together flour, lard, sugar, cinnamon, salt, egg and wine until a smooth dough forms.
- 5
Wrap the dough in cling film and rest it in the fridge for 30 minutes.
- 6
Roll out the dough into two discs about 5 mm thick.
- 7
Line a 30 cm baking tin with baking paper and lay in the larger disc, covering the sides.
- 8
Spread the potato filling evenly into the tin.
- 9
Cover with the second dough disc and seal the edges with a decorative rope-style border.
- 10
Prick the surface with a fork and brush with beaten egg mixed with a little milk.
- 11
Bake at 180°C for about 30 minutes, until the crust is golden brown.
- 12
Serve the potato pie warm.
💡 Tips and Variations
Add cooked, well-drained spinach to the filling for a richer variation.
For an even more delicate crust, replace part of the lard with butter.
📦 Storage
- • Store in an airtight container in the fridge for 2–3 days.
- • You can freeze the cooked pie for up to 1 month.
- • Reheat in the oven at 180°C for 15–20 minutes before serving.
🍷 Pairing
Pair this rustic Sicilian pie with a glass of Nero d’Avola, whose bold fruit and warm spice notes complement the richness of the filling beautifully.
Thank you for exploring this comforting slice of Sicilian tradition.
This potato pie in crust is a dish that brings people together - warm, rich and full of heritage. Enjoy every bite!
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