Flat bread stuffed potato and leek

Stuffed flat bread is spread in all Italian regions with dozens of different recipes. They are used in small portions as an appetizer or as a practical main dish. This recipe has spread in central Italy, and in particular in Tuscany. For the flat bread you can use puff pastry, but bread dough is also excellent, both are available in supermarkets.


  • 2 sheets of puff pastry
  • 500g of potatoes
  • 3 leeks
  • 3 eggs
  • 60 grams of grated Parmesan cheese
  • nutmeg
  • pepper
  • extra virgin olive oil


  1. Boil the potatoes in salted water, peel and cut them into pieces
  2. Slice the leeks and cookthem  covered over low heat for about 15 minutes with a drizzle of oil and a pinch of salt: they should simmer, not fry
  3. Mix the potatoes in a bowl with the leeks, the eggs coarsely beaten with the parmesan, a little grated nutmeg, a pinch of salt and pepper
  4. Line a baking pan with the pastry, place the filling on it and cover with the other dough, pinching the edges to close well
  5. With a toothpick make ten holes on the top and bake at medium heat (about 150 ° C) for 40 minutes
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