Savory chard pie: how to use puff pastry without it getting soggy
The Reggio Emilia erbazzone, or Scarpazzone, is one of those Italian specialties that taste of peasant tradition, lard and flour-dusted hands. But let’s admit it: who has the time to knead and roll pastry by hand between work and a thousand commitments?
The risk, when you’re in a hurry, is to give up these flavors or settle for a somewhat sad savory pie. The main problem with this quick version, however, is managing the moisture of the chard: if you don’t treat it properly, the puff pastry will get wet on the bottom, becoming limp and losing all its magical crispiness.
I confess that even I, before learning how to thoroughly “wring out” and sauté the greens using the trick from my Reggio friend, struggled to get a result that didn’t make me miss the original.
To solve this annoyance and bring an amazing erbazzone to the table in half the time, the secret lies entirely in the initial sauté. In this recipe I’ll show you how smoked pancetta and Parmigiano Reggiano (plenty, as tradition requires!) create a perfect bond that dries the filling, making it very flavorful.
By following my tips, you’ll turn two ready-made rolls of puff pastry into a rustic, tasty starter that will win over your guests from the first bite. It’s the ideal solution for those who want to respect traditional flavors without spending hours in the kitchen.
Ready to discover how to make this Emilian must crispy and delicious?
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 20 Minutes
- Cooking time: 30 Minutes
- Portions: pan diameter 9.5 in
- Cooking methods: Oven
- Cuisine: Italian
- Energy 547.79 (Kcal)
- Carbohydrates 32.89 (g) of which sugars 2.12 (g)
- Proteins 20.57 (g)
- Fat 37.90 (g) of which saturated 10.77 (g)of which unsaturated 23.68 (g)
- Fibers 3.27 (g)
- Sodium 1,270.49 (mg)
Indicative values for a portion of 250 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 for Easy Reggio-Style Erbazzone
- 2 rolls puff pastry (round)
- 2.2 lb chard (fresh)
- 1 spring onion (fresh)
- 3.5 oz smoked pancetta
- 2 cups Parmigiano Reggiano PDO (grated)
- 1 2/3 tsp salt
- 1 1/3 tbsp extra virgin olive oil
- 1/2 cup ricotta (optional (about 3.5 oz))
- 1 clove garlic
- to taste black pepper (ground)
Tools
- Pan
- Colander
- Baking pan
Savory chard pie: how to use puff pastry without it getting soggy
Wash the chard and remove the toughest stems. In a large pan, brown the garlic in the oil, then add the sliced spring onion and the pancetta. Sauté for 10 minutes until the fat becomes transparent. Add the chard, cover and cook for 8–10 minutes. Important: drain the vegetables well and press them with a fork to remove any remaining water, then let them cool in a bowl.
Once cold, roughly chop the chard and add 1 1/2 cups of Parmesan. If you prefer a milder version, add the ricotta now. Roll out the first sheet of pastry in the pan, pour in the filling and level it well. Sprinkle with the remaining Parmesan and cover with the second pastry disc.
Seal the edges well by creating a rim and prick the surface with a fork (this lets the steam escape and prevents the pie from puffing up too much). Bake at 392°F for about 30 minutes. The erbazzone is ready when the pastry is nicely golden and “crisps” to the touch. Let it rest 10 minutes before cutting: the flavors will settle and the slice will be perfect.
TIPS AND VARIATIONS
Notes on Ingredients and Substitutions
The Chard: If you use frozen chard, squeeze it even more vigorously after cooking.
The Pancetta: Tradition would call for lard, but smoked pancetta gives a modern lift that balances the sweetness of the chard.
Puff Pastry: Choose a good-quality one, preferably made with butter, for a more intense aroma.
Recipe Variations
Herb mix: Try using half chard and half spinach or borage for a wilder flavor.
“Pasta Matta”: If you have 30 more minutes, replace the puff pastry with a dough made from 160 g flour, 80 ml water, oil and salt. It’s the version closest to the original!
Storage
Erbazzone is great warm, but at room temperature the next day it’s almost even better! It keeps in the fridge for 2 days. You can freeze it either raw (ready to use) or cooked.
Tea’s Tips
The secret to a top-notch erbazzone? Don’t be in a hurry to add the cheese: the chard must be completely cold, otherwise the heat will melt the Parmesan too soon, creating a watery mixture instead of a compact filling!
Can I use shortcrust pastry?
Yes, shortcrust is a great alternative if you prefer a less greasy base and a texture closer to traditional pastry made with lard.
Should the chard be boiled first?
Not recommended! Cooking them directly in the pan with the soffritto preserves all the flavor and prevents them from absorbing the excess water from boiling.
Can I omit the pancetta?
Certainly— for a vegetarian version you can omit it, but add a pinch more salt and perhaps some cubes of a flavorful cheese to compensate for the missing taste.
