PUFF PASTRY SAVORY PIE
Super Easy and Delicious this Puff Pastry with salami and cheese, a savory puff pastry cake filled with provolone and Neapolitan salami perfect for an aperitif or as an appetizer served in small squares.
The recipe for this PUFF PASTRY SAVORY PIE is really simple: it involves filling a layer of rectangular puff pastry (already prepared) with cheese and salami, covering it, scoring the surface to form small squares, and then baking it in the oven.
In a few minutes, you’ll have a fantastic savory pie with a crispy shell that holds a melty and flavorful filling.
I proposed one filling, but clearly, you can vary the filling of the savory pie using any type of cold cuts and cheeses or grilled vegetables for a vegetarian version.
This PUFF PASTRY with SALAMI and CHEESE due to its ease and speed of preparation is truly a kitchen staple, the classic last-minute recipe to prepare even with what you already have at home.
Now all you have to do is read the recipe and prepare it, let me know if you liked it.
For more puff pastry recipes, also check out
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Energy 358.38 (Kcal)
- Carbohydrates 18.63 (g) of which sugars 1.78 (g)
- Proteins 12.60 (g)
- Fat 26.04 (g) of which saturated 7.65 (g)of which unsaturated 17.12 (g)
- Fibers 0.54 (g)
- Sodium 764.96 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 rolls puff pastry (rectangular)
- 5.3 oz salami (Neapolitan, Milanese, Hungarian)
- 5.3 oz cheese (provolone, emmental)
Tools
- Grater
- Baking Pan
Steps
Remove any crust from the cheese and then grate it. Cut the salami first into slices then into very small cubes. Unroll a roll of puff pastry and place it on your work surface with the parchment paper. Spread the cheese evenly, staying about 0.4 inches from the edges.
Make a second layer with the previously cut salami. Cover with the other roll of puff pastry, sealing the edges well with your fingers or the prongs of a fork. Make cuts on the surface with a knife without going too deep, just score the pastry to form a grid.
Bake in a preheated static oven at 392°F (or 356°F in a convection oven) for about 30 minutes or until golden. Remove from the oven and serve while still warm.
NOTES
PUFF PASTRY In case of gluten intolerance or celiac disease, you can make this savory pie simply by replacing the regular puff pastry with the gluten-free version and, of course, ensuring that the filling ingredients you choose are completely gluten-free.
CHEESE For the choice of cheese, you can replace provolone with other hard cheeses like Emmental. I do not recommend using mozzarella as it would be too watery during cooking. Opt for aged or otherwise non-watery cheeses.
SALAMI: In this recipe, I used Neapolitan salami, which in my opinion is more suitable than others for cooking. Other types of salami, such as Milanese or Hungarian, are also suitable.
COOKING You can prepare the Savory Pie in advance (even the day before) and bake it at the last moment or bake it a few hours before the day you will eat it and serve it either at room temperature or warm by reheating it.
VARIATIONS: Any type of cold cut or cheese is fine. Cooked or raw ham, for example, but also the vegetarian version with grilled zucchini and cheese is an excellent alternative.
STORAGE
The PUFF PASTRY SAVORY PIE, like all puff pastry preparations, is best consumed within the day to maintain its crispness and crunchiness. If there are leftovers, store them in the refrigerator in an airtight container for up to 2 days, or alternatively, you can freeze it: it will be a bit soft but still good.
