Savory puff pastry tie, with spicy ventricina and smoked scamorza cheese, an appetizer or a second course that is easy and quick to make, ideal for Father’s Day, also perfect to make with children.
To make this recipe, you will need very few steps.
You can choose to create a small template with parchment paper or butcher paper to make the base and top of the tie, or follow my instructions and work directly on the puff pastry.
At the end of the recipe, you will also find a small tip to use up leftover dough, even using the same ingredients as the tie filling.
Apart from the puff pastry roll, the ingredients can be varied according to your tastes and the quantities are also variable.
In the recipe, I will still give you my measurements to help you better regulate your shopping.
Below I leave you two delicious ideas to celebrate, on March 19, Father’s Day
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 roll puff pastry (rectangular)
- 3.5 oz spicy salami (ventricina or other)
- 1.75 oz latteria cheese (smoked scamorza slices)
- 1 egg yolk
- to taste mixed seeds
Tools
- 1 Knife
- 1 Baking tray
- 1 Parchment paper
- 1 Small bowl
- 1 Brush
- 1 Fork
Steps
To make the Savory Puff Pastry Tie, first unroll the puff pastry roll and fold it in half lengthwise.
Cut out half of the tie gently drawn with a sharp knife, being careful.
Remove the excess part and overlap the cut-out part on the remaining half.
Cut out the tie shape and remove the excess part here as well.
Now overlay the tie on the other half of the puff pastry and cut out the previously obtained figure.
Fill the base trying to leave the edges free.
I first arranged 3 divided slices of ventricina on the base, then covered them with slices of smoked scamorza and finally again with ventricina.
Overlap the part of the tie that will serve as a cover and seal it first with your fingers and then with the tines of the fork.
Make small decorations with the fork tines and brush the surface with egg yolk.
If desired, garnish with seeds and transfer everything to a baking tray lined with parchment paper.
Bake in a preheated ventilated oven at 392°F for 20 minutes or until golden brown.
Remove and let cool slightly before serving.
Use Up Excess Pastry
The remaining dough can be rolled into a ball and rolled out with a rolling pin into a thin rectangular sheet.
Fill it with the same ingredients, if any are left, or with others.
Form a roll, close the ends and cut into slices.
Always brush with egg yolk and decorate with seeds.
Bake at the same temperature as the tie.
Photos can be found above.
