A sensational last-minute dinner, the filled puff pastry with deli meat and cheese is prepared in a flash and is delicious. Perfect as an appetizer, tasty and cheesy, it’s also perfect for those who, like one of my daughters, prefer a savory snack. Of course, we can decide the filling according to our tastes. I used vegan deli meat and smoked scamorza, but we can use our favorite cheese. Pre-sliced cheese is much easier to use in this case, but we can use whatever we like best; just slice it or cut it into very small pieces. We can also enrich our puff pastry with mushrooms, grilled vegetables, walnuts, or artichokes to make it even more delicious to your palate. We can prepare it in advance and keep it in the fridge for up to 24 hours, but I recommend baking it shortly before serving it, whether hot or even warm. If you like recipes with puff pastry, try these super cheesy rings. Let’s get to work and prepare together the filled puff pastry with cheese.
If you like savory pies, here are some recipes to try!
savory pie with pumpkin and asiago
zucchini savory pie
12 spoon zucchini savory pie
7 jar savory pie
rustic with potatoes, cooked ham, and asiago
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 6 servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the filled puff pastry
- 1 roll rectangular puff pastry
- 5.3 oz deli meat (vegan)
- 5.3 oz scamorza cheese
- to taste chives or parsley
- 1 tbsp poppy seeds
- 2 tbsps milk
Tools for preparing the filled puff pastry
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- 1 Baking Tray
- 1 Brush
Preparation of the filled puff pastry
I usually take the puff pastry out of the fridge about ten minutes before unrolling it. This prevents it from cracking when unrolling because it is too stiff. Cut the scamorza into small pieces. Lay the deli meat (I used vegan) and cheese completely covering the pastry.
Roll up the puff pastry to form a log. Use scissors to make cuts as shown in the photo without reaching the base.
As shown in the photo, tilt the slices obtained once to the right and once to the left. Brush with milk and sprinkle with poppy seeds. Preheat the static oven to 356°F and bake for about 20 to 25 minutes. Remove from oven and sprinkle with some chopped parsley.
Storage
The puff pastry keeps for a couple of days in the fridge.
