Preparation

Cook the potatoes for about 20 minutes with their skin. Once ready, peel them and cut them into slices of about 2 cm. Put them to one side and make the meat filling.
Take the leftover meat from the day before, chop it coarsely and heat it in a non-stick frying pan with 2 tablespoons of oil. Add the previously boiled chopped herbs, 1 egg, grated cheese, salt and pepper. Mix all the ingredients thoroughly and add the diced cheese and marjoram or thyme to taste.
Line a cake tin with a diameter of about 22 cm with the puff pastry, prick it and pour in half of the meat mixture., Cover with a layer of sliced potatoes, followed by the rest of the meat mixture and finally top with slices of Vignola Grancotto.
Bake the pie at 180 °C / 200 °C for about 25 minutes.