Mini Savory Pastiere with Salami and Scamorza
Easy, creamy and showy Easter appetizer

The mini pastiere savory with salami and scamorza are a tasty and original take on the classic pastiera. I often prepare them at Easter because they are perfect as an appetizer, attractive and truly delicious.

The filling is creamy thanks to the cooked wheat and ricotta, enriched with salami and melting scamorza, while the base is a crumbly savory shortcrust.
They are perfect for:
the Easter lunch
buffets and aperitifs
single-portion appetizers

Try these Easter appetizers too:

Difficulty: Easy
Cost: Medium
Rest time: 30 Minutes
Preparation time: 40 Minutes
Cooking time: 30 Minutes
Portions: 6-8
Cooking methods: Oven
Cuisine: Italian
Seasonality: Easter

Ingredients

2 cups all-purpose flour
7 tbsp butter
1 egg (Large)
3/4 cup cooked wheat (grano cotto)
1/2 cup milk
1 tbsp + 1 tsp butter
1 cup ricotta
5 oz salami
5 oz scamorza cheese
2 eggs
salt
pepper

Steps

👩‍🍳 Preparation video HERE.

Prepare the wheat
First, put the cooked wheat in a small saucepan with the milk and a knob of butter.
Cook for about 20 minutes, stirring occasionally.
When ready, let it cool completely.
Prepare the savory shortcrust
In a bowl, combine the flour, butter, egg and salt.
Knead quickly until you obtain a homogeneous dough.
Wrap it in plastic wrap and place it in the refrigerator for about 30 minutes.
Prepare the filling
When the cooked wheat is cold, add the ricotta and the eggs.
Add a pinch of salt and mix well.
Add a pinch of salt and mix well.
Cut into cubes:
salami
scamorza
Add them to the mixture and blend well.
Shape the mini pastiere
Roll out the shortcrust on a floured surface.
Cut out circles.
Place them in the molds, pressing them in well.
Prick the bottom with a fork.
Add the prepared filling.
Roll out the remaining dough and cut strips.
Place them on top forming the classic pastiera lattice decoration.
Baking
Bake in the oven at 356°F for about 30 minutes, until golden.